Baking stone - What am I doing wrong?
I bought a pizza stone about a month ago and have not achieved the success with it that I had hoped. I cook frozen pizza on it (yes I am a gourmet) and put the stone on the lowest shelf in the oven. I cook it for my standard time at the standard temperature, and the crust comes out soggy.
I even had new ovens installed this week where I have the option of intensive bake that's supposed to simulate a brick oven. It does great when the pizza's cooked directly on the rack...not so well for pizzas cooked on the stone.
Any suggestions? I feel like such an idiot.