Re: pizza stone

Yup. Mass helps a lot. Don't buy a $5 tile with a $30 wrapper bearing the
word "pizza". Just buy the $5 tile.
You can use any unglazed quarry tile. Be certain that it is NOT GLAZED.  We
wouldn't want anyone to get lead poisoning.
You can also use a good quality brick. Line the bottom of a gas oven with
brick and just leave them there till you move. Make sure there aren't too
many big gaps between the bricks. Not that it'll really harm the bread, it's
just easier to clean.


"Kenneth" <[EMAIL PROTECTED]> wrote in message
news:[EMAIL PROTECTED]
> On 3 Dec 2003 21:21:51 GMT, [EMAIL PROTECTED] wrote:
>
> Please see my comments inline below...
>
>
> >I have a pizza stone, which we use for... pizza. Would that work for
> >cooking bread on as well?
>
> Yes...
>
>
> >What qualities does a good bread stone have?
>
> Mass. The more massive, the better. Pizza stones of the sort available
> at cooking stores are rather light. They help some, but not much.
>
> >Will the bread taste like pizza if I do use it?
>
> Yes, if you use the same ingredients... <g>
>
> All the best,
>
>
> -- 
> Kenneth
>
> If you email... Please remove the "SPAMLESS."