Cheryl wrote:
>
>I guess I'll be testing this soon. I was making a pizza tonight and my
>pizza failed to slide off of the pizza peel and instead, a lot of my
>toppings went sliding into the oven, both on the stone and onto the oven
>floor. Of course it was preheated so nothing I could do about it. My
>kitchen is full of smoke but the fan is doing a good job keeping the
>smoke out of the rest of the house, at least my smoke detector hasn't
>alarmed yet.

Never would have had that problem if you deep sixed that fercocktah
stone (and silly peel) and used a perforated pan.
http://www.chicagometallicbakeware.c..._uncoated.aspx