Pizza stones Tips please 1679Edwin Pawlowski Precisely. But with radiation heat transfer proximity is of primary importance, typical home ovens are not constructed to take advantage of radiation heat transfer. With commercial baking ovens the heating elements...
Pizza stones Tips please 1681Sheldon Broiler. End of your moronic diatribe. The rest is no more correct than the first sentence. More bullpoo. The elements are...
"Bob (this one)"
This thread inspired me to make some pizza for dinner last night.
This bit of the thread had me curious as I could see at least theoretically how a pizza stone directly absorbing the radiant energy from the ovens element could heat above the ambient temperature above it in the oven where the ovens temperature sensor is.
So when making my pizza I got out my Fluke 87 with 80TK thermocouple probe to monitor the air temp near the top of the oven and my IR thermometer to monitor the temperature of the pizza stone.
At the start, both thermometers were reading 65 degrees. I started the oven heating to 550 degrees and periodically checked the temperatures. As expected the pizza stone lagged behind due to it's thermal mbutt. The pizza stone eventually made it to the 550 setting a short while after the ambient oven air did.
I watched for some time while my pizza dough was rising and while I was rolling stretching the dough, but there was no overshoot in the temperature of the pizza stone. It appears that the thermal mbutt of the stone is too great for it to overshoot before it's re-radiated the energy to the rest of the oven.
I expect that the bottom surface of the pizza stone experienced temperatures in excess of the 550 degree setting, however the thermal mbutt and lag prevented these higher temperatures from ever being reflected in the top surface of the pizza stone.
At any rate, the pizzas came out great with the stone at 550.
Pete C.
