On Sat, 30 Sep 2006 15:33:30 -0600, Eric Jorgensen > wrote:

>On Sat, 30 Sep 2006 13:45:20 -0700
>"Kent" > wrote:
>>
>> Pizza places use a baker's oven, which sprays H20, creating a high
>> humidity environment. This crisps the crust, as it does with any
>> bread. The mist at home attempts to do the same thing. It does give
>> you a crisper, more nicely browned crust.
>
> Good pizzarias use a pizza oven, with a deck temperature around 720
>degrees, and a bake time around 90 seconds. The really good ones are
>fired with fruit wood.
>
> I've worked in the back at Pizzahut, and they use a conveyor
>convection oven, at about 550 degrees, and a bake time of a few minutes.
>
> In neither case is there any humidity enhancement, but the baking
>conditions are far beyond normal baking conditions.

I've checked both my favorite local piiza shops. One uses a wood over (Faccia
Luna), and one uses gas (Quattro Formaggi). Neither adds any moisture.

My home oven gets to 550 in convection mode, which does a very good job without
adding moisture. My wife does add moisture when she makes baguettes, usually in
the form of ice cubes into a try set on the bake stone.

My outdoor grill gets up to 700+ with all three burners blasting, which works
great for both grilled and bakestone pizzas. No moisture added in either case.

-- Larry