Christine Dabney wrote:

> Peter Reinhardt recommends that when you are baking pizza, to heat the
> oven for a full hour at least, at it's highest setting, which is
> usually 500 or 550. With the pizza stone in it: like you said, you
> want both the oven AND the pizza stone blazingly hot.
>
> I do this for bread as well...other than just pizza.

I know it's a good idea and all, but I shudder to think what doing that
very often would do to my already high electric bill.

Serene
--
"I think I have an umami receptor that has developed sentience." -- Stef