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I saw the term 2stone and I saw an ad suggesting the use of two stones in a conventional residential oven. Are these the same idea?
I can see some logic in this idea but I am not sold on the effectiveness in all cases. I see the stone as being a heat sink but I am not sold on it affecting taste from the top. I can see the lower stone affecting taste to the extent that it is carbonizing or charring the bottom by direct contact. And because of the direct contact, the retained heat is beneficial because in the case of pizza the dough has to be supported.
What is the upper stone doing?
More effective would be the installation of a fan to move the heat around the chamber. Now, if there was not sufficient constant heat being generated, I could see a benefit.
So what is the scholarship on this subject?
I don,t know how these forum work so you might copy any response to dieter@one.net.
I can see some logic in this idea but I am not sold on the effectiveness in all cases. I see the stone as being a heat sink but I am not sold on it affecting taste from the top. I can see the lower stone affecting taste to the extent that it is carbonizing or charring the bottom by direct contact. And because of the direct contact, the retained heat is beneficial because in the case of pizza the dough has to be supported.
What is the upper stone doing?
More effective would be the installation of a fan to move the heat around the chamber. Now, if there was not sufficient constant heat being generated, I could see a benefit.
So what is the scholarship on this subject?
I don,t know how these forum work so you might copy any response to dieter@one.net.
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