Bread-Bakers v107.n014.1

Hi RisaG,

Glad to hear you're making progress.

FYI, I always put my stone on the highest shelf that still allows 
space for the pizza or bread. Notice how short real pizza ovens are...

My hypothesis is that by placing the stone higher, the pizza will be 
closer to the ceiling and thus exposed to more intense radiant heat 
from the ceiling...which I think should be a good thing.

What do other people think? Put the stone high or low?

Allen