Pizza stone for oven

rhagfo wrote:

donn0128 wrote:
Mine is sitting on the steel difusser plate right above the burner. Some people also place them on the bottom rack. Your choice as the idea is mass.

X2
Mass/defuser for the heat from the burner, we like Papa Murphy pizza and we would burn the center of the pizza, and bottom of cookies before the tops were cooked, since the stone oven works 100% better!

X3, that's what I do.

Sorry to bring up an old topic, but I used the oven some on our last trip and it is really horrible.

I have a round grill pan similar to the one above, would the coating be a problem placing it directly on the heat?

charming wrote:
Sorry to bring up an old topic, but I used the oven some on our last trip and it is really horrible.

I have a round grill pan similar to the one above, would the coating be a problem placing it directly on the heat?

Would likely work, but our unglazed round pizza stone works great. Sit right on top of the existing metal defuser, yes crackedright down the center first use, but pushed together and works great for defusing Heat.

I think putting a heat diffuser (pizza stone) above the burner and below the oven rack holding the food is the way to go. As others have said a pizza stone will crack down the center on first use. Push the pieces together and it will continue to work just fine.

If I were to get a replacement stone I'd put it on a cooling rack to create a small air gap between the burner and the stone. You can get cooling racks at your dollar store. I think this would prevent the stone from breaking.

cast iron circular griddle. 10" or more

:P

Yes, placed the tile/pizza stone on the metal diffuser right above the burner in the oven. Distributes the heat very well and no more burned items on the bottom. Have done it this way for ten years. Good luck!

Little Kopit wrote:
cast iron circular griddle. 10" or more

:P

Double ditto. Won't break, achieves the same goal and multitasks for other recipes. Ours is a square Lodge cast iron griddle.

VoodooMedicineMan wrote:
I put it on the rack that I'm cooking the pizza on. Putting the pizza on the stone.

This is fine. If you're cooking a pizza. Otherwise I put it on the metal diffuser thingy you mentioned. Been doing that for 14 years

rhagfo wrote:

charming wrote:
Sorry to bring up an old topic, but I used the oven some on our last trip and it is really horrible.

I have a round grill pan similar to the one above, would the coating be a problem placing it directly on the heat?

Would likely work, but our unglazed round pizza stone works great. Sit right on top of the existing metal defuser, yes crackedright down the center first use, but pushed together and works great for defusing Heat.

Funny you mention that. Our old pizza stone is in 2 pieces too. We just push the 2 back together. The dumb oven doesn't know the difference