Kenneth wrote:

> A massive baking stone can easily be brought to a temperature about
> 200F higher than the (home) oven's nominal maximum.

Broiler, I assume you mean.

But then there's no easy way to see what the temp actually is without
serious equipment. And the broiler would have to be turned off before
doing the pizza, I'd say. Scorch the top, crisp the bottom but
anything in between might not cook well. Worth some experimentation.

Pastorio