Pizza stones Tips please JL 1675

Sheldon

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 settings. Recovery time is a function of lots of variables, and largely irrelevant when making a pizza at home. The heavier the stone the longer the recovery time, but also the the les impact the pizza will have on the stone. More thermal mbutt means better temperature retention.

Um, no. Not in direct contact. If gas flames, they would leave soot and soon be useless for the purpose. If electric, they would heat-stress the stones and shatter them. Both rely on radiation to heat the cooking surfaces. Wood-fired ovens sometimes have fireboxes under them, and other times build a fire inside the cooking chamber. Wood burns cooler than gas.

Thye stones in commercial ovens are more mbuttive and hold heat better. And, yes, the heat sources are more forceful, but only becaused they expect to cook more than one pizza and that BTU capacity is necessary for volume cooking..

Pure nonsense. Lousy physics. Blowhole moronness.

Spoken like a true moron with no experience.

*doesn't happen* so your description is worth your usual value.

Goes without saying; not true about screens. Using a screen has no effects on energy costs; it merely makes it more forgiving and able to absorb errors better. Pizza screens are intended for operations that don't specialize in pizza. The ones with unsend help, formula preparations and unsophisticated clientele.

convection ovens. By this moronic thinking, two baked potatoes would take longer than one baked potato. That's clearly not the case.

With posts like this, Sheckele has the brilliance to discuss other

Wonderful. Another brilliant bit of research by our resident blowhole moron. That proves nothing. As usual.

Pastorio