"Wendy" > wrote in message
news:mailman.4.1135125190.43463.rec.food.baking@ma il.otherwhen.com...
> I have a stone from Pampered Chef. I don't preheat. I make whatever it
> is,usually pizza, put on stone, putin preheated oven, cook for 10-15
> minutes, then usually broil for 2-3 mins. Remove from oven and cut,
serve.

Right. But this has been discussed here many times. No one has ever been
able to explain the advantage of putting a pizza on a cold stone and placing
it in the oven. It seems contrary to common sense. Why not just put the
pizza on a cold baking sheet?