On Sep 13, 11:00*am, Brooklyn1 <Gravesend1> wrote:
> 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.

One of these days you really should break down and educate yourself on
the concepts of specific heat capacity and thermal conductivity.

--
Ernest