George > wrote:
>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?

I've already several times... newbies such as yourself missed out.
But it's real easy to peruse the commercial pizza supply web sites.

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

By simple observation there are very few pizzerias or bakeries that
have real brick ovens (where there's a wood or coal fire directly
under the oven's brick floor), most municipalities have outlawed them
due to the fire risk, only a very few are grandfathered... but when
the business changes owners those ovens gotta go. Most all pizzarias
and bakeries have for a long time now used stacked electric ovens that
have the elements inserted into channels inside the slabs of fire
brick that make the oven floor. And several larger pizza parlors and
bakeries use conveyer convection ovens, those use no stone whatsoever,
the products are transported on wire mesh belts, essentially the same
as using pizza screens/perforated pans. All pizza supply companys
sell pizza screens in every imaginable size.