Il 11/09/2011 06:30, Storrmmee ha scritto:

> no most it ever needs is a damp cloth, and btw the stone is used to
> satabilize really, whatever heat your oven is is the temp the stone will
> come to, it doesn't have to be all the way hot to be useful, but it really
> does an excellent job on pizza done that way, Lee

My cousin regularlu uses a pizza stone, he always puts it on the
stovetop's biggest fire and hets it like that, then he puts itg into the
oven with the pizza over it. He's getting close to the topstove heated
cast-iron pan and broiler. He still uses the normal oven but I suggested
him to try with the broiler a-la ALton Brown. We'll see
--
Vilco
And the Family Stone
Let the liquor do the thinking