Stone-baked WHAT?

I've eaten my fair share of pizzas in my life, as any good American would.  I've had pizzas from Pizza Hut, Domino's, Little Caesar's, Pizzeria Uno, Blondie's Pizza (Berkeley, CA), local eateries and the good 'ole pizza carts on the corners of Manhattan.  

But what stands out in my mind are the New York-style pizzas: thin crusted, fresh and cooked on a stone (or bricks). To me, pizza perfection is a slice that's bursting with flavor on top of a delicately cooked crust, just crispy enough that you don't want to 'just eat the pizza from the inside out' if you know what I mean.  We've all seen it, the plates of discarded pizza ends, heaping rolls of dough.  After all, how can we eat the other slices if we fill up on the ends or be true to our low-carb diets?  Good question, but that's a topic for another blog.

Back to the real deal... the secret to the holy grail of pizza?  Well as it turns out, it's simple physics. Just the same way convection ovens produces better results, the stones used in the baking process allows for more even heat conduction, resulting in a crispier, tastier pizza crust. Connoisseurs out there will debate about the type of stone used, but frankly, as long as it passes the physics, I probably wouldn't be able to taste the difference. 

One more thing, there is somewhat of an art to eating these pizzas.  You've gotta eat them fresh & hot. If not, the wonderful sauce ends up soaking the crust, making it lose its crispiness. A well-cooked pie will have a softer center which is normal, so you can enjoy the great flavors and different textures on the same pizza.  

Now that's amore!