Jim Elbrecht wrote:
>
> Yes the stone is in the oven so it preheats. My oven's top setting
> is 550. When the oven is 550, the surface of the stone is 600+.
> [the commercial oven is over 700F]
>
> When the pizza is slid onto it immediately sears and crusts the
> bottom-- and transfers more heat quicker than air would.

I'll have to try a stone. I can see how a preheated stone will hold it's
heat when you open the oven door to put the pizza in. Most of the hot air
will escape in that move but the stone will still be hot.

My gas oven goes to 575. The next setting is "broil" where it never shuts
off.

I do use a pizza pan with holes but I suspect a hot stone would be better.
I'm always looking for a better pizza.

Gary