On Thu, 29 Dec 2005 13:30:19 -0800, "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.

OMG!! SOmeone in this group knows something. Amazing,
------------
There are no atheists in foxholes
or in Fenway Park in an extra inning
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Cape Cod Bob

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