 Welcome aboard
We're looking forward to hearing about your many pizzas. If you can, take photos that you can share of your favorites.
A couple of things to think about. First, follow the directions for slowly bringing your stone up to temperature (they're in the box). Second, give your stone as much pre-heat time as you can. A good hour at 550F really gets your stone hot all the way through.
I leave my stone in the oven all the time. It doesn't slow down how quickly your oven heats up by much, and gives you a more consistent heat -- even when you aren't cooking pizza or bread. You have a heat sink in the oven that doesn't cool right down when you open the oven door.
Enjoy.
James |