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?
Watch the episode: New York-Style Pizza at Home at America's Test Kitchen (oven rack tip is at the 16:35 mark)
Related: Want Awesome Pizza? Turn Up The Oven
(Images: Flickr member andersknudsen licensed under Creative Commons)
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This is the only way I cook my pizza! If the stone is too close to the bottom, I notice that the pizza burns the bottom before the top gets brown.
This really depends on your oven.
I've got a Gas Oven with a broiler underneath. There is no heating element up top, so I lay my stone right on the bottom of the oven and remove my racks entirely.
The oven will go up to 550 and I don't typically toss a pizza in until my infrared says the stone is around 500. Typically 6-8 minutes is enough to provide perfect crust.
If you have an electric stove, Putting you pizza closer to the element may help the cooking process, but I think that broiling your pizza isn't exactly the best way to achieve proper results. I would hate to see a charred top and a doughy crust. I would think that provided your crust is properly cooked, your toppings should be sufficiently done. I would recommend a center position, as opposed to a top rack position.
If your toppings aren't cooking properly with the regular approach, check to make sure your technique is right.
Are you putting too much toppings on the pizza? If you are doing a loaded pizza, try a lower temperature. Lowering the temp will allow all of your toppings to reach the proper temp without charring your pizza.
Are you anxious and peeking at the pizza? Don't open the door! Get your stove to temp, quickly open the door, deposit your pizza, then shut it. If you have to peek, don't open the door very much, and make sure you give your pizza sufficient time before you start. Its a bit unreasonable to start peeking every minute on the minute. You'll loose too much heat.
I agree, it depends on the temperament of your oven. At home in uk we used to cook pizza in the middle of the oven (gas) to get the right amount of crisp crust with a nicely cooked top. In Vancouver I put the pizza on the topmost shelf of our electric oven. Now I just need to get a pizza stone for the authentic thin crust that I love.