Maggie Glezer <glezer@mindspring.com> wrote:
>Regarding baking stones, I have been using one for a long time, and I find
>there is an awful lot of strange advice about it being bandied about.
There sure is...
>I only keep mine in the oven for baking certain breads, and keep it put
>away for the rest of the time. By keeping the stone in the oven all the
>time, you will really be wasting a lot of energy, because preheating takes
>forever.
On the other hand, when I keep mine in, I like the way roast meat and fowl
turn out much better than when they are are not in there.
>For making bread (and, trust me, it's not worth it for frozen pizza),
Gee... more strange advice. If you have to use frozen pizza, and I confess
I've done this from time to time, using an oven stone really helps the
crust of the pizza. It's not like a great pizza, but it's much closer to a
passable one. Again, it depends on what you want. I want a CRISP crust,
not a chewy one.
Mike