We did suggest heating the oven for an hour at the highest setting. The recovery will be quicker this way as the whole oven has had the temperature soaked in. Not exactly a commercial pizza oven but better than the wait for the light to click off and then cram the pizza in.
How is the oven less efficient? More thermal mbutt allows for a quicker recovery of temperature. Do you use thin pans on your stove top? Don't want that thermal mbutt getting in the way of your burner when you dump cold food in do you? Agree about a convection oven, but they did not mention about a convection oven.
Pizza stones Tips please JL 1676Sheldon I'm not sure on this one, dogturd. Can you post the specific heat ratings for some common pizza stones and the BTU rates for...
Again we are trying to suggest the best way to APPROXIMATE a commercial pizza oven with what one has. When the original poster wins the lottery they can have a commercial pizza oven built for the two times a year they cook their own pizza. Otherwise, they can try a method that will help provide better (not perfect as you seem to desire) results than what they did that caused them to post asking for help.
Hope you have a better day.
-- --- Charles Quinn
Pizza stones Tips please JL 1675Sheldon Oh, look. It's Sheldon offering yet more proof of his lack of education. Pizza stones are a way to get temperatures *higher* than the thermostat...
"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia
