On Thu, 24 Feb 2011 10:45:02 -0800, "Kent" >
wrote:

>> The latest rage cooking research recommends a 1/4-inch thick steel
>> plate heated as high as you oven will go, and then positioned right
>> under the broiler.
>
>
>If it's lowish I think the "metal stone" would be a good idea. Cast iron
>would be better than steel. Still if your oven can hit 550F I'd go with
>stone. I like the double stone idea. I may have a go at it.

Good thought. I have my mother's Welsh bakestone -- cast iron 3/4 inch
thick, about 16 inches in diameter. Think I'll try that.

I routinely keep two large rectangular bakestones in the oven -- one
on the bottom of the oven (which has a hidden heating element) and one
on the lowest of three racks.

-- Larry