Sheldon wrote:
> 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.
I'm not sure on this one, dogturd. Can you post the specific heat
ratings for some common pizza stones and the BTU rates for home ovens
so we can check this out?
> Commercial brick ovens are arranged so that their heating elements or
> flames are of significant magnitude and in *direct contact* with the
> stones, giving them a high rate of recovery.
Never saw one, but this actually makes some sense! Go figure!
When product is placed on
> stones in your wimpy home oven the instant moisture condensate
> immediately lowers the contact area temperature of the stone to below
> that of boiling water... poached pizza crust, just great... then when
> the temperature finally begins to recover the poached soggy crust
> becomes leathery tough, not crisp.
Can you show me where you got the data showing that the stone's surface
temp falls below that of boiling water? Seems to me your theory hinges
on this. If the oven is heated to 500 degrees and the stone with it,
then the pizza would have to draw a lot of heat out of the stone for
it's temp to fall below the BP of water. Of course, the stone is used
because of it's high specific heat, so it holds a lot of heat. The
bigger the stone, the more heat it holds. Therefore, the bigger the
stone, the less likely it is to lose enough heat for it's surface temp
to fall below the BP of water. OTH, because of it's high heat content,
it does not transfer heat rapidly, and the surface area under the pizza
could fall quite a bit before the heat is restored. Hard to say without
real data, which obviously has never occurred to you. You're just
stating an opinion here, not a fact. You know how that goes, don't you
dogturd? Opinions are like assholes, everybody has one.
And the thicker the stone the
> slower the recovery rate, so by buying the most expensive thickest
> pizza stones you're simply demonstrating that your IQ is ever lower.
Actually, the thicker/larger the stone, the more heat energy it
contains, the less impact a pizza would have on it's temperature.
That's the one of the reasons for using the stone in the first place.
The recovery rate of the stone is more dependent on it's material of
construction than it's size.
As for the poster's IQ, I'd say you're on thin ice here, dogturd. We
just did an exercise on the metallurgy of CI & SS, and you didn't fare
too well at all.
> You're far better off with perforated baking pans, or screens... even
> the pizzerias now realize they can produce better product and at lower
> energy cost with pizza screens and that's what most use nowadays...
> darn things only cost like about $3... go to any on line commercial
> pizza supply site and you'll see pizza screens in a zillion sizes.
> 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,
If there's no way to make a wimpy home oven operate like a commercial
pizza oven, why buy a pizza screen like they use in commercial pizza
ovens?
I don't care if you put your tombstone in it... the
> more **** 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.
I think I can agree with you here, finally, dogturd. If anyone is an
expert in "moronic mental masturbation", it would be you!
Happy New Year! Here's hoping you don't get scooped up and thrown in
the trash, having too much fun with you here!!
>
> http://www.servu-online.com/Pizza-Equipment-Pizza-Supplies/Pizza-Pans-and-Pizza-Screens-.asp
