On 9/12/2011 5:14 PM, Jerry Avins wrote:

>
>> 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?

He doesn't get out much but since he thinks he is omniscient it must be
true simply because he wrote it.

Of course others can determine that pizzerias with real brick ovens
don't do as he described by simple observation.


>
>> 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.