Pizza stones Tips please JL 1673

Carol Garbo

Pizza stones are a gimmick, to separate the idiots from their dollars. Residential ovens have nowhere enough BTU ratings for quick enough recovery rates for stones to be of any real use other than imagined. Commercial brick ovens are arranged so that their heating elements or flames are of significant magnitude and in *direct contact* with the stones, giving them a high rate of recovery. When product is placed on stones in your wimpy home oven the instant moisture condensate immediately lowers the contact area temperature of the stone to below that of boiling water... poached pizza crust, just great... then when the temperature finally begins to recover the poached soggy crust becomes leathery tough, not crisp. And the thicker the stone the slower the recovery rate, so by buying the most expensive thickest pizza stones you're simply demonstrating that your IQ is ever lower. You're far better off with perforated baking pans, or screens... even the pizzerias now realize they can produce better product and at lower energy cost with pizza screens and that's what most use nowadays... darn things only cost like about $3... go to any on line commercial pizza supply site and you'll see pizza screens in a zillion sizes. Common sense should tell all but the lowest IQ imbeciles that there is no way to make a wimpy home oven operate like a commercial pizza oven, no way whatsoever, I don't care if you put your tombstone in it... the more crap stuffed into an oven the less efficient it becomes, even negates the advantage of convection ovens... so go ahead, get the biggest baddest stones you can find. Unless you increase BTUs it's just an exercise in moronic mental masturbation.