I have been a member for several months, and have always enjoyed reading
the digests, but this is the first time I've posted. I figured that I
would ask the experts on this list for the info that I need - I'm always
amazed at the wealth of knowledge you all have!
I have finally made an excellent pizza in my home oven by preheating my
Pampered Chef baking stone on the bottom rack (about 2" above the floor) at
550 F for 30 minutes. I transferred the pizza to the stone with a pizza
peel dusted with semolina, and in 5 minutes we had awesome pizza :-)
Now that I think I have the technique down, I'm looking to expand a little,
and I'm wondering what the best way to do that is. I can buy another
rectangular stone and put them side by side in the oven, but I was
wondering about unglazed tiles. I know there must be more than one person
out there who uses them, but I'm a little leery about lead in the clay and
so forth. Is there a source out there for food-grade bricks or tiles? Or
is there some way to determine the lead content of tiles that are purchased
from the local tile store? I'm thinking that if I can get the right size
ones, I can just leave them on the bottom rack all the time - anybody ever
run into any problems doing this? I would think that it would be fine, and
in fact might help retain heat.
Any help, hints or tips would be appreciated - TIA
Becky
Windsor, CA