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[paxamicus AT earthlink.net]

Unglazed ceramic tile works well and is cheaper than the pizza stones  
you buy in box stores. I got it in little squares so I could cover the  
whole bottom and top rack of my oven in Virginia. That oven went up to  
550, and if I turnt the convection on up to 600,  and I never had any  
trouble with the tiles, until I accidentally put one down on the cook  
top which was still hot from something else, and it cracked in two  
pieces. Sadly, I left them in Virginia, so I bought the silly round  
pizza ones for twice as much (but still, under ten bucks each) in town.






On Oct 27, 2008, at 12:35 PM, Gene GeRue wrote:

> I have baked on pizza stones for almost as long as I can remember
> making the glorious pies. Yes, bread, too. As I raised the bake
> temperature over the years the ones from Sassafras cracked apart. The
> one here in the Phoenix oven is rectangular and was fired at a much
> higher temperature so I can bake pizzas at five hundred degrees with
> impunity.
>
> Impunity is one of my favorite seasonings.
>
>
> On Oct 27, 2008, at 7:50 AM, paxamicus AT earthlink.net wrote:
>
> > In the meantime, you could bake bread on pizza stones. I have three  
> > in
> > the oven, one on the top shelf, one on the bottom of the oven, one to
> > bake on. It's been useful and the results aren't bad.