On Wed, 04 Apr 2012 18:44:33 -0400, Jim Elbrecht >
wrote:

>On Wed, 4 Apr 2012 15:33:26 -0700 (PDT), Kalmia
> wrote:
>
>>On Apr 4, 3:07*pm, Jim Elbrecht > wrote:
>>> Kalmia > wrote:
>>>
>>> -snip-
>>>
>>> >If you buy a stone, be sure you have the lifting handles, too --
>>> >although I can't imagine a sonte being sold without them.
>>>
>>> Mine didn't come with handles. *And if it did I would have lost them
>>> by now. * *I put the stone on the bottom rack of the oven several
>>> years ago. * *I do take it out to clean the oven, but otherwise it
>>> stays there.
>>>
>>> When I roast veggies, I use that rack and think it helps caramelize
>>> them.
>>>
>>> Jim
>>
>>See, I use the handles to remove the entire stone when the pizza's
>>done. I'd rather cut the pizza on the stone than on the peel, which
>>be in splinters by now. My stone lives on the handles, except for the
>>rare occasion when a roasting pan won't fit level on the stone.
>
>
>Too heavy for me. I take it out with the peel and slip it off onto a
>cutting board.

Why a cutting board... don't you own a pizza pan?
You do realize that those fercoctah stones do absolutely nothing in a
residential oven other than place the know nothings on a head trip
that they are actually baking, NOT! There is no way to make a
residential oven into a brick oven. That stone will never get hotter
than the thermostat setting but since it's heated secondarilly by the
oven air as soon as raw dough is applied its surface temperature drops
dramatically from moisture condensation and the recovery rate is much
too low to reheat the stone as fast as it cools. With real brick
ovens the flames under the oven floor heat the bricks directly, or
electric elements are embedded, so recovery rate is fast. Pizza stones
are a total waste of money, they waste energy heating too. The best
method for baking any yeast bread in a residential oven is on a
perforated pan... no need for a peel and pizza can be cut and served
on a perforated pan... clean up is a breeze. Even pizzarias no longer
bake directly on the stone oven floor of pro pizza ovens, most use
pizza screens, essentially a perforated pan. Also those pizza stones
interfere with a residential oven's convection... and in case yoose
don't realize it using a pizza stone can damage your oven and void the
warranty... the manufacturer will know that a pizza stone buckled the
oven bottom.. most owners manuals warn against using pizza stones.
Serving on a perforated pan will allow condensation to escape from
under the pizza, no more soggy crust while eating.
This perforated pan fits on their deep dish pan, perfect for letting
moisture escape... used to be sold as a set, I bought the set some 25
years ago, never looked back at stupid stones again:
http://www.chicagometallicbakeware.c...zacrisper.aspx
The deep dish pan is also the best sticky bun pan ever made.
The perforated pan also does a great job baking pizza on a grill.