PENMART01 wrote:
>> Mike Webster writes:
>>
>> " BOB" wrote:
>>>
>>> Get a pizza screen. You'll never look back.
>>
>> Does it compare favorably? I would think that the intense heat of
>> the pizza stone as well as its ability to hold onto heat would
>> transfer heat over to the pizza better than the air (it's not a
>> convection oven after all).
>
> What intense heat... the stone will never become hotter than the oven
> temperature. Duh! Stone may hold heat but does not convect heat very well,
> ergo placing a cold/raw pie directly on the stone will cool that area and
since
> air is blocked that area of the stone will not re-heat very well, and so
> condensation will form, causing further cooling, and since even a standard
oven
> relies on convection, use of a stone will typically impede the ovens natural
> convection capability. The ONLY thing(s) a so-called pizza stone can do is
> wick some moisture from the underside of the crust (and supply a sturdy
> platform onto place that which is to be baked), but at a cost to the oven's
> overall baking ability (baking stones interfere with the oven's thermostat,
and
> placing a stone directly on the oven's bottom will damage the oven - and
negate
> the mfg warranty). Anyway, the holes in a baking screen negate any moisture
> condensation, plus does not impede any of the oven's natural functions (and
> sturdily supports that which is to be baked). Baking stones are a gimmick,
> sold by greedy *******s, and purchased by dumb *******s with more dollars than
> brain cells... if yoose want to bake on stone then buy a brick oven, but it is
> not possible to convert an ordinary oven.
>
> Pizza screens work just fine but I prefer the perforated metal pizza pans,
> they're more sturdy, and a bit easier to clean. Chicago Metalic makes a nice
> one... fits directly atop their deep-dish pizza pan, makes for easy serving...
> and the set up keeps the crust crisp to the last bite (placing a hot pie
> directly onto a non porous surface immediately begins to cause condensation,
> making the crust soggy.... even pizza parlor pizza would benefit by being
> served on the perforated pan atop a solid pan.
>

I ain't talkin' about using a pizza stone in an oven. It's a wood (well,
natural wood lump charcoal) burning ceramic "oven"

Get yer head outa yes farmin' ass and smell the pizza sauce.

BOB