well, difference in the substance one is putting the pizza on comes to mind.
wendy
----- Original Message -----
From: "Vox Humana" >
Newsgroups: rec.food.baking
To: >
Sent: Wednesday, December 21, 2005 8:55 AM
Subject: Pizza Screen vs. Stone


>
> "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?
>
>
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