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[Rob <becida AT comcast.net>]

I've see the rectangular 'baking stones' at one of the local kitchen stores.

Rob
becida AT comcast.net


At  10/27/2008 10:15 AM,Lynda wrote:
> I don't know where my d-i-l got the rectangular stone she gave me but it's
> been fired up to 500 degrees with no problem.  The two round ones, which
> have also been fired up to 500 degrees, are both cheapy K-Mart stones but
> they sure do make a marvelous round loaf using Rob's recipe, Russian potato
> bread and foccacia.  Well, and of course, yummy pizza using either Noni's
> (Tuscany) or DH's (his grandmother from Naples) recipe.
>
> Lynda
> ----- Original Message -----
> From: "Gene GeRue" <genegerue AT ruralize.com>
>
>
> >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.
>
> _____________________