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Pizza Stone Thermal Characteristics - Forno Bravo Forum: The Wood-Fired Oven Community

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I'm Peter Reinhart! Ask Me Anything! Monday, February 15, 2016 7:00-8:00 pm EST

To kick off our AMA feature, we have invited author, chef and master bread maker and host of Pizza Quest, Peter Reinhart, to be our first host! Peter will be in the Forum on Monday, February 15th, from 7:00 - 8:00 pm EST. If you are unable to be online during the live session, you can post your questions in the sticky post. Peter will answer those questions during the live session on February 15th. You can view Peter's answers to your questions as well as what happened during the live session in the session thread.

Ask Me Anything New Forum Feature

You will notice a new forum at the top of the main page called, "Ask Me Anything". This forum will be used for live one hour "Ask Me Anything" (AMA) sessions hosted by people who are knowledgeable in different areas pertaining to wood fired ovens. How it works:
- Each AMA will have a "sticky" thread where the community can post questions they would like answered during the live session. This will allow everyone to participate even if you can't be online for the live session. These questions will not be answered by the host until the live AMA; if you need an answer quickly, you should post it in the appropriate Forum area for the community to respond.
- Another thread will be posted for the live AMA. Registered users who are logged in during the live session can interact with the host by asking questions and receiving responses.
- The live thread will remain in the AMA forum to view after the session.

We hope you enjoy this new feature! Please let us know if there is a topic that you'd like to have as an AMA and we'll look for a host!

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Pizza Stone Thermal Characteristics

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  • Pizza Stone Thermal Characteristics

    I have had a kiln shelf in my oven for a couple of years. I had broken so many of the thin pizza stones, that I wanted to give it a try. It's thick, but I wasn't thrilled with how it cooked. So, I ran a test with my Infrared thermometer and compared it with the new Forno Bravo pizza stone that we sell.

    http://fornobravo.com/store/home.php?cat=257

    What I found is that the kiln shelf does a poor job of absorbing heat, which is why it doesn't cook well. The Forno Bravo pizza stone is good.

    You can see the results here:

    http://fornobravo.com/pizza-stone/pi...rformance.html

    For the test, I set a cold stone in a cold oven, then set the oven temperture to 550F. I did the two tests on separate days to let the oven fully cool. After 25 minutes the FB stone was 420, while the kiln shelf was 350F. After 35 minutes, the FB stone was 525F, but the kiln shelf was 440F. The kiln shelf didn't reach 535F until after more than an hour. That explains a lot.

    Lesson #1 is to preheat your pizza stone for at least 45 minutes.

    As an interesting aside, a wood-fired pizza oven gets to 750F in less than an hour.

    Live and learn. I am going to keep experimenting with my new FB stone, and will keep track of its performance as I go. Still, so far, so good.

    James
    Last edited by james; 06-06-2006, 11:45 PM.
    Pizza Ovens
    Outdoor Fireplaces

  • #2
    I've broken two thin (3/8") pizza stones in two months after running my electric oven at 575+ deg F. It seems it cracks when I make a pizza with tomatoes-perhaps it's the moisture seeping through the crust before it sets up?

    Anyway, I just bought the FB stone and note through the link that it holds heat much better. I hope it fares better in life expectancy too! I'm looking forward to getting it.

    cliff

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    • #3
      Hey Cliff,

      I'm like you. I have broken more of the thin stones than I can remember. I use the Forno Bravo stones, and so far, so good. They work great and I've had no problems. We're in this together, and I will let you know how my stones work.
      James
      Pizza Ovens
      Outdoor Fireplaces

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