Kent wrote:
> Your pizza stone should be HEFTY and HEAVY. You heat it up for one hour at
> 550F before your pizza goes on it.
> You NEVER take it out of the oven and wash it. In fact, water never touches
> it. Scrape it off when it needs scraping, and that's it.
> I have had my late brother's pizza stone on the lower oven rack for 25 years
> and everything is fine, particularly the pizza.
> Before plunging away at a gourmet store for yuppies, you might check a local
> restaurant supply house. That where we always buy our pizza paddles, the
> same ones that pizza houses buy.

Twenty five years and you still refer to a peel as a paddle... and you
have the audacity to be giving baking advice and poke fun at others who
likely know far more than you?