"S Viemeister" > wrote in message
...
> On 4/4/2012 1:07 PM, Ophelia wrote:
>>
>> "S Viemeister" > wrote in message
>> ...
>>> On 4/4/2012 12:16 PM, Ophelia wrote:
>>>>
>>>> "S Viemeister" > wrote in message
>>>> ...
>>>>> On 4/4/2012 10:39 AM, Ophelia wrote:
>>>>>>
>>>>>> "S Viemeister" > wrote in message
>>>>>> ...
>>>>>>> On 4/4/2012 6:30 AM, Ophelia wrote:
>>>>>>>> "S Viemeister" > wrote
>>>>>>>>> On 4/3/2012 8:37 PM, sf wrote:
>>>>>>>>>> > wrote:
>>>>>>>>>>> > wrote
>>>>>>>>>>>> I don't want to waste my time, gas, plus bridge toll and put
>>>>>>>>>>>> wear&
>>>>>>>>>>>> tear on the car just for $10 worth of tile. The bridge alone
>>>>>>>>>>>> costs
>>>>>>>>>>>> $5. If I can find tiles within 5 miles of my house and not
>>>>>>>>>>>> cross a
>>>>>>>>>>>> bridge, it's worth it. Otherwise, it's not.
>>>>>>>>>>>
>>>>>>>>>>> Blimey!! Who knew that crossing that world famous bridge was a
>>>>>>>>>>> draw
>>>>>>>>>>> back!!!
>>>>>>>>>>
>>>>>>>>>> I was talking about going to the East Bay, not the North Bay.
>>>>>>>>>> That
>>>>>>>>>> one costs even more. Every time I feel sorry for myself, I feel
>>>>>>>>>> thankful I don't live in New York City. Bridge tolls were $10 the
>>>>>>>>>> last time I was there; which was 7-8 years ago.
>>>>>>>>>>
>>>>>>>>> It's $12 now.
>>>>>>>>> Makes me feel old - I can remember when it was 25 cents each way.
>>>>>>>>
>>>>>>>> Oh, quite recently then .. ;o)
>>>>>>>>
>>>>>>> Well, it _feels_ like it was just yesterday (until I look in the
>>>>>>> mirror).
>>>>>>
>>>>>> Och awa wi ye wumman, yer still a wee lassie ...
>>>>>>
>>>>> Ahm no wee!
>>>>
>>>> Weeeel mebbes no... but yer aylegant so yar!!!
>>>>
>>> I have my moments.
>>
>> Willowy is how I would put it
>>
> I was, in my twenties!

Well the last pic I saw of you ....


--
http://www.shop.helpforheroes.org.uk/

On Wed, 04 Apr 2012 13:56:04 -0400, Nancy Young <replyto@inemail>
wrote:

>On 4/4/2012 12:31 PM, Ophelia wrote:
>>
>> "Nancy Young" <replyto@inemail> wrote
>
>>> On 4/4/2012 11:33 AM, Ophelia wrote:
>>>> The Mirror
>>>> Edmund Burke, 1729 - 1797, Irish Philosopher.
>
>>>> Should your complexion
>>>> Be less than perfection,
>>>> It is really the mirror
>>>> That needs correction!!
>>>
>>> So funny, and true, too! Seems the mirrors were better even
>>> back in the 1700s!
>>
>> Seems like )) Now I wonder where we could find one ...
>
>I recently stayed at a place on vacation where I learned
>the secret of a good mirror. Good lighting!!

And attractiveness... Mirror, mirror on the wall, who's the fairest of
them all... Nancy of course!

"Brooklyn1" <Gravesend1> wrote in message
...
> On Wed, 04 Apr 2012 13:56:04 -0400, Nancy Young <replyto@inemail>
> wrote:
>
>>On 4/4/2012 12:31 PM, Ophelia wrote:
>>>
>>> "Nancy Young" <replyto@inemail> wrote
>>
>>>> On 4/4/2012 11:33 AM, Ophelia wrote:
>>>>> The Mirror
>>>>> Edmund Burke, 1729 - 1797, Irish Philosopher.
>>
>>>>> Should your complexion
>>>>> Be less than perfection,
>>>>> It is really the mirror
>>>>> That needs correction!!
>>>>
>>>> So funny, and true, too! Seems the mirrors were better even
>>>> back in the 1700s!
>>>
>>> Seems like )) Now I wonder where we could find one ...
>>
>>I recently stayed at a place on vacation where I learned
>>the secret of a good mirror. Good lighting!!
>
> And attractiveness... Mirror, mirror on the wall, who's the fairest of
> them all... Nancy of course!

*applause*


--
http://www.shop.helpforheroes.org.uk/

On 4/4/2012 4:16 PM, Brooklyn1 wrote:
> On Wed, 04 Apr 2012 13:56:04 -0400, Nancy Young<replyto@inemail>
> wrote:

>> I recently stayed at a place on vacation where I learned
>> the secret of a good mirror. Good lighting!!
>
> And attractiveness... Mirror, mirror on the wall, who's the fairest of
> them all... Nancy of course!

Aw shucks. (laugh) I certainly want that swing out makeup
mirror in my bathroom so I can fool myself if no one else.

nancy

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.

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. But I'd still eat *your* pizza-- and I'd
appreciate the extra effort you went through to move that stone.<g>

Jim

On Apr 4, 6:44*pm, 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. * * *But I'd still *eat *your* pizza-- and I'd
> appreciate the extra effort you went through to move that stone.<g>
>
> Jim

Anything to not dirty another tool!! I have a good back, so moving it
ain't a problem, altho it's when I wish my oven door opened to the
side rather than down toward the floor. PLUS, lying on that stone
keeps the pizza hot for a longer while in case I want seconds or
thirds..

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.

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. I thought
it was metal, but I never looked in. I questioned the use of a stone, and
any pan. Some shops like to use a pan to size a pizza. You often find black
flakes on the bottom of good pizzas, and it will also have blackened areas
on top. I think you need plenty of heat to do it well. I thought, if you
use a stone at home, you need to preheat it before putting dough on top ??
What's the point ?

Greg

gregz > wrote:

-snip-
>
>Most good traditional shops push the dough onto the oven floor. I thought
>it was metal, but I never looked in.

I'll bet it is stone, both for its longevity and its emmisivity-- and
I'll also bet it is hotter than any oven I've ever owned can get.

>I questioned the use of a stone, and
>any pan. Some shops like to use a pan to size a pizza. You often find black
>flakes on the bottom of good pizzas, and it will also have blackened areas
>on top. I think you need plenty of heat to do it well. I thought, if you
>use a stone at home, you need to preheat it before putting dough on top ??
>What's the point ?

Yes the stone is in the oven so it preheats. My oven's top setting
is 550. When the oven is 550, the surface of the stone is 600+.
[the commercial oven is over 700F]

When the pizza is slid onto it immediately sears and crusts the
bottom-- and transfers more heat quicker than air would.

You can try it for about $10 from home depot or Lowes. An unglazed
tile will work almost as well as a pizza stone-- they just don't last
as well. [in my experience, anyway]

Jim

Jim Elbrecht wrote:
>
> Yes the stone is in the oven so it preheats. My oven's top setting
> is 550. When the oven is 550, the surface of the stone is 600+.
> [the commercial oven is over 700F]
>
> When the pizza is slid onto it immediately sears and crusts the
> bottom-- and transfers more heat quicker than air would.

I'll have to try a stone. I can see how a preheated stone will hold it's
heat when you open the oven door to put the pizza in. Most of the hot air
will escape in that move but the stone will still be hot.

My gas oven goes to 575. The next setting is "broil" where it never shuts
off.

I do use a pizza pan with holes but I suspect a hot stone would be better.
I'm always looking for a better pizza.

Gary

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.

On Thu, 05 Apr 2012 07:08:53 -0400, Gary > wrote:

>Jim Elbrecht wrote:
>>
>> Yes the stone is in the oven so it preheats. My oven's top setting
>> is 550. When the oven is 550, the surface of the stone is 600+.
>> [the commercial oven is over 700F]
>>
>> When the pizza is slid onto it immediately sears and crusts the
>> bottom-- and transfers more heat quicker than air would.
>
>I'll have to try a stone. I can see how a preheated stone will hold it's
>heat when you open the oven door to put the pizza in. Most of the hot air
>will escape in that move but the stone will still be hot.

The temperature of the stone will drop dramatically as soon as raw
dough with wet toppings is laid on it... and as you admit most of the
hot air will escape when the oven is opened, therefore the recovery
rate for the stone will be nil. Real brick ovens are heated directly,
residential ovens are heated secondarilly by air that first needs to
be heated. Pizza will be fully baked and out of the oven before the
temperature of the stone recovers.

On Apr 5, 9:17*am, Brooklyn1 <Gravesend1> wrote:
> On Thu, 05 Apr 2012 07:08:53 -0400, Gary > wrote:
> >Jim Elbrecht wrote:
>
> >> Yes the stone is in the oven so it preheats. * * My oven's top setting
> >> is 550. * * *When the oven is 550, the surface of the stone is 600+.
> >> [the commercial oven is over 700F]
>
> >> *When the pizza is slid onto it immediately sears and crusts the
> >> bottom-- and transfers more heat quicker than air would.
>
> >I'll have to try a stone. I can see how a preheated stone will hold it's
> >heat when you open the oven door to put the pizza in. Most of the hot air
> >will escape in that move but the stone will still be hot.
>
> The temperature of the stone will drop dramatically as soon as raw
^^^^
SURFACE

> dough with wet toppings is laid on it... and as you admit most of the
> hot air will escape when the oven is opened, therefore the recovery
> rate for the stone will be nil.

So nothing can ever be baked, because the hot air escapes the oven
when you open the door to put the food in?

> Real brick ovens are heated directly,
> residential ovens are heated secondarilly by air that first needs to
> be heated. Pizza will be fully baked and out of the oven before the
> temperature of the stone recovers.

Brokelyn is a little bit right even though he is mostly wrong:

1. The stone is a heat storage device -- slow to heat and slow to
release heat. If heat is analogous to electrical charge, the stone is
a capacitor.
2. Thus even after you open the oven door, the stone retains heat --
unlike a metal pan. (It would be interesting to try to make pan pizza
with a preheated cast iron pan, though.)
2. Only some of the heat that the stone retains is transferred
immediately to the pizza; the remainder is transferred more and more
slowly.
3. The stone is heated through all three means: radiation, conduction,
and convection. Radiative heat transfer from the burner-heated oven
bottom occurs constantly, which tends to maintain the amount of heat
in the stone. Once the door is shut, the conduction and convection
mechanisms come back into play.

So, where was he right? First, the stone has to be fully heated for it
to be effective Let it soak a couple hours in the hot oven. Second, no
home oven I've seen can approach the heat of a commercial oven. That's
why I precook any raw toppings, so that all the heat goes to baking
the dough and melting/browning the cheese.

spamtrap1888 > wrote:
> On Apr 5, 9:17 am, Brooklyn1 <Gravesend1> wrote:
>> On Thu, 05 Apr 2012 07:08:53 -0400, Gary > wrote:
>>> Jim Elbrecht wrote:
>>
>>>> Yes the stone is in the oven so it preheats. My oven's top setting
>>>> is 550. When the oven is 550, the surface of the stone is 600+.
>>>> [the commercial oven is over 700F]
>>
>>>> When the pizza is slid onto it immediately sears and crusts the
>>>> bottom-- and transfers more heat quicker than air would.
>>
>>> I'll have to try a stone. I can see how a preheated stone will hold it's
>>> heat when you open the oven door to put the pizza in. Most of the hot air
>>> will escape in that move but the stone will still be hot.
>>
>> The temperature of the stone will drop dramatically as soon as raw
> ^^^^
> SURFACE
>
>> dough with wet toppings is laid on it... and as you admit most of the
>> hot air will escape when the oven is opened, therefore the recovery
>> rate for the stone will be nil.
>
> So nothing can ever be baked, because the hot air escapes the oven
> when you open the door to put the food in?
>
>> Real brick ovens are heated directly,
>> residential ovens are heated secondarilly by air that first needs to
>> be heated. Pizza will be fully baked and out of the oven before the
>> temperature of the stone recovers.
>
> Brokelyn is a little bit right even though he is mostly wrong:
>
> 1. The stone is a heat storage device -- slow to heat and slow to
> release heat. If heat is analogous to electrical charge, the stone is
> a capacitor.
> 2. Thus even after you open the oven door, the stone retains heat --
> unlike a metal pan. (It would be interesting to try to make pan pizza
> with a preheated cast iron pan, though.)
> 2. Only some of the heat that the stone retains is transferred
> immediately to the pizza; the remainder is transferred more and more
> slowly.
> 3. The stone is heated through all three means: radiation, conduction,
> and convection. Radiative heat transfer from the burner-heated oven
> bottom occurs constantly, which tends to maintain the amount of heat
> in the stone. Once the door is shut, the conduction and convection
> mechanisms come back into play.
>
> So, where was he right? First, the stone has to be fully heated for it
> to be effective Let it soak a couple hours in the hot oven. Second, no
> home oven I've seen can approach the heat of a commercial oven. That's
> why I precook any raw toppings, so that all the heat goes to baking
> the dough and melting/browning the cheese.

Just like a refrigerator, oven air has little mass. Most of the stored heat
is in the walls and racks. Same in a house. The furniture, walls, etc store
most of the energy.

Greg

On Thu, 05 Apr 2012 07:08:53 -0400, Gary > wrote:

> My gas oven goes to 575. The next setting is "broil" where it never shuts
> off.
>
> I do use a pizza pan with holes but I suspect a hot stone would be better.
> I'm always looking for a better pizza.

It's not just a little better when you bake homemade pizza on unglazed
quarry tile - it's night and day better. My new stone is in the
mail, but I don't expect a significant difference.

--

You are what you eat, so avoid fruitcake and nuts.

On Thu, 05 Apr 2012 16:45:28 -0700, sf > wrote:

> My new stone is in the mail, but I don't expect a significant difference

It came yesterday. WooHoo! http://oi41.tinypic.com/aypraa.jpg
One small chip in the edge which won't affect the way it bakes
pizza... $22.95 for a 14 x 16 stone from Chef Depot (Product #
CD2010RECTANGLEPIZZASTONE#2).

--

You are what you eat, so avoid fruitcake and nuts.

Glad you found one! There sure were many different thoughts shared on pizza stones. I've never heard of it harming a home oven so I'll consider that next time I use mine. I bought mine at BEd Bath Beyond for $10 and its been great.

As far as a home oven never being like a brick oven, that is so true.

However, my husband and I have a great way to substitute at home. Do any of you own a Big Green Egg bbq? Its a kamado (did I spell that right?) style bbq/smoker. When we bake a pizza in it, on my cheap-o BBB pizza stone, it comes out soooooooo delicious. Always gets us compliments from our guests.

So anyways sf, enjoy your new stone & happy pizza making!