On Mon, 12 Sep 2011 14:14:15 -0700 (PDT), Jerry Avins >
wrote:

>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

Electric pizza ovens have elements embeded in their stone floors,
pinhead... look it up yourself.