"Edwin Pawlowski" > wrote in message
.. .
>
> "Pete C." > wrote in message
> ...
>
>> Absolutely positively the most important element to successful use of a
>> pizza stone is to run the oven as hot as it will go, 500 degrees or 550
>> degrees is even better. It's still not as hot as a "real" pizza oven,
>> but it's hot enough for the stone to work properly.
>
> And let the stone heat for a good amount of time too. The thicker the
> stone, the more mass to heat so wait al east 15 to 20 minutes.
We made pizza tonight. I let my stone heat 1 hour at 550. Each time the
element comes on, it bakes the stone even hotter, eventually getting the
stone as hot and hotter than the inside of oven temperature. Don't take my
word for it, check the bread groups and google. I got this information from
the scientific breadmaker experts.

I have two stones, one on top and one on bottom. If you want to turn on the
broiler element, that's a good idea, too because this premise works for two
stones as well.
Dee Dee