10 minutes ago, teonzo said:Uhm, most probably I will sound caustic and pedantic, but I'm puzzled by reading this too.
I don’t think you sound caustic and pedantic and you are probably much more knowledge than I especially about baking pizzas. However, I somehow have to believe that their method was well tested and produced satisfactory results. Otherwise I have to dismiss a whole team of very qualified scientist and bakers.
I will give the method in the book another couple of turns before I dismiss it completely and attempt your solution.
I do have an infrared thermometer which I’m guessing should tell me the surface temperature of the baking stone. Next time I pre-heat the oven I will use it to see how hot each of those stones get.
Please understand I am not dismissing your suggestions. I am merely trying to pursue one step at a time. I continue to appreciate your insight.
