On Thu, 5 Apr 2012 03:01:14 +0000 (UTC), gregz >
wrote:

>Brooklyn1 <Gravesend1> wrote:
>> 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.
>
>Most good traditional shops push the dough onto the oven floor.

There is no comparison between a professional brick pizza oven and a
residential oven.