Peter Aitken wrote:

> "Bob (this one)" > wrote in message
> ...
>=20
>>Yes. With the single proviso that, if you're going to put the foods
>>directly on the tiles, you check them to be sure they doesn't have a
>>lead glaze.
>>
> You don;t want any kind of glaze. My understanding is that one way a pi=
zza
> stone makes a better crust is because it is porous and will let some
> moisture escape from the bottom of the crust. Almost all glazes are
> imprevious.

That's the explanation I got way back then, too, but it doesn't seem=20
to actually matter. I have some thick terra cotta floor tiles (7/8"),=20
unglazed and I have some 4-inch square tiles (assembled in a baking=20
sheet with sides) like the ones usually reserved for bathroom walls=20
(3/8"). I've done pizza and bread on each of them with no discernibly=20
different results.

Once the tiles are at 500=B0F, it would seem to me that any moisture=20
coming in contact with them flashes over to steam instantly. Porosity=20
or smoothness at that point seems to be a non-issue.

Pastorio