"Sheldon" > wrote in
oups.com:

>
> Carol Garbo wrote:
>> You can also use the pizza stone for baking things like calzones and
>> crusty breads.
>
> Pizza stones are a gimmick, to separate the idiots from their dollars.
> Residential ovens have nowhere enough BTU ratings for quick enough
> recovery rates for stones to be of any real use other than imagined.

We did suggest heating the oven for an hour at the highest setting. The
recovery will be quicker this way as the whole oven has had the
temperature soaked in. Not exactly a commercial pizza oven but better
than the wait for the light to click off and then cram the pizza in.



> Common sense should tell all but the lowest IQ imbeciles that there is
> no way to make a wimpy home oven operate like a commercial pizza oven,
> no way whatsoever, I don't care if you put your tombstone in it... the
> more crap stuffed into an oven the less efficient it becomes, even
> negates the advantage of convection ovens... so go ahead, get the
> biggest baddest stones you can find. Unless you increase BTUs it's
> just an exercise in moronic mental masturbation.

How is the oven less efficient? More thermal mass allows for a quicker
recovery of temperature. Do you use thin pans on your stove top? Don't
want that thermal mass getting in the way of your burner when you dump
cold food in do you? Agree about a convection oven, but they did not
mention about a convection oven.

Again we are trying to suggest the best way to APPROXIMATE a commercial
pizza oven with what one has. When the original poster wins the lottery
they can have a commercial pizza oven built for the two times a year they
cook their own pizza. Otherwise, they can try a method that will help
provide better (not perfect as you seem to desire) results than what they
did that caused them to post asking for help.

Hope you have a better day.

--
---
Charles Quinn

"Choosing the lesser of two evils, is still choosing evil" - Jerry Garcia