ceramic tile/pizza stone advice? In the midst of a bakeware specials bonanza (it's sale time down here), I bought a pizza stone for a very bargain-priced A$11 (USD 7). 33cm (13") x 1cm (2/5") disc.
Now, I've never played around with pizza stones or ceramic tiles or any of that, though I largely understand their benefits. Assuming this sort of ceramic disc is worth its while, I began wondering if it might be worth buying a second one, so I could use them to increase the heat above and below various dishes I bake which prefer good constant and sometimes high heat.
So you oven stone afficionados out there, any comments? |