On Sep 12, 11:14*am, Brooklyn1 <Gravesend1> wrote:
> The pinheads who are already invested will say anything to rationalize
> against how they've wasted their money.

You can't be that dumb. You must be a misanthrope purposely trying to
ruin people's day.

> And how many times do I need to explain how when a raw pizza is placed
> directly on a heated stone the temperature at the stone's surface
> immediately drops to less than that of boiling water by the steam
> produced, and stays that way because a conventional oven's source of
> heat is not inside the stone (as with a brick oven) so the stone

Where can I buy brick with an internal source of heat? Maybe you are
that dumb.

> temperature never recovers until after the pizza is removed.

What matters is the temperature of the dough. That is higher with a
stone for the first several minutes, then it drops to about what it
would be without the stone.*

> Using a
> pizza stone is exactly/precisely the same as filling your bath with
> hot water and getting in with a block of ice. *Even pizzarias with
> real brick ovens are using pizza screens nowadays to create an air
> space under the pizza, prevents condensation onto the oven surface so
> the crust cooks crisper and saves a business quite a bit of money by
> lowering energy bills.

I doubt that. Can you cite a source?

> *Pizza screens make placing and removing pizza
> from an oven much easier/faster too... even better for a home oven
> with wire racks is a perforated pizza pan, it's even more rigid, works
> very well for grilled pizza also... serve from the perforated pan too,
> a solid pizza pan immediately makes crust soggy by collecting
> condensation. There is no way to convert the standard oven into a
> brick oven, pizza stones are all about fantasy. *And a pizza stone can
> damage your oven, by hindering convection componants can be
> damaged.... most oven manufacturer's owner's manuals warn against the
> use of pizza stones, their use will void the warranty.

That depends on the type of oven and the clearance around the sides of
the stone. If you need more to worry about, you can block convection
just as well with a cookie sheet.

Jerry
--
Engineering is the art of making what you want from things you can
get.