Bread-Bakers v105.n015.8

I have tried the water or ice in a pan and always find fluid left in the 
pan once the bread is done.  Now I just spray water right before closing 
the door and twice again in 1 minute intervals.

As for the stone, I take it out for pizza use a Lodge cast iron griddle 
reserved for just pizza.  Set the oven at 500 F and heat for 1 hour.  The 
closest I can get to a professional crust.