For as long as I can remember, I baked homemade pizza on the bottom rack of my oven. Many recipes suggest this technique for closer proximity to the oven's heat source. But at least one cooking authority recommends moving your pizza stone towards the top when baking thin-crust pizza…One of the most useful things I learned in America's Test Kitchen's "New York-Style Pizza at Home" episode concerns oven rack position. They suggest placing the stone on a higher rack, about 4-5 inches away from the oven's top heating element. As a result, the top of the pizza gets nicely browned and bubbly, while the preheated baking stone takes care of the bottom.
For me, this technique has speeded up the baking process and resulted in a more evenly baked pie. Of course, it might not work for all oven designs and styles of pizza. Have you tried this? How did it work for you?
Emily Ho is a writer, recipe developer, and educator. She lives in Los Angeles, where she teaches classes on food preservation, wild food, and herbalism. Emily is a Master Food Preserver and founder of LA Food Swap and the international Food Swap Network.
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