On 8 Jan 2007 10:41:02 -0800, "Sheldon" > wrote:

>
>Adam Preble wrote:
>> I wanted two cheap pizza stones that I could double up and use to bake
>> bread and such.
>
>Why? Placing any stone into a residential oven does not a brick oven
>make, in fact it does nothing whatsoever to enhance any kind of baking
>and in all cases will interfere with the thermodymic convection
>engineered into the oven.
-snip-

It doesn't make a brick oven-- and it might affect the thermodynamics.
.. . but I think you've never baked a pizza crust or breadsticks on a
stone if you poopoo the idea of baking on stone.

I used unglazed tile during my 'bread phase' a couple years ago and it
indeed lends a special texture to the bottom crust.

Jim