Pizza stone for oven

[missouri_dave]

I bought a pizza stone to put in my oven and make it bake better. I'm a little confused about where to put it in the oven. Does it go on the rack underneath whatever I'm baking or does it go lower down, just on top of the metal plate that covers the burner?

[missouri_dave]

D.E. I thought of doing the same thing with a cast iron griddle.

[D_E_Bishop]

We had absolute success in using a stone on the diffuser plate on the bottom of the oven. Unfortunately the stone broke and I haven't replaced since we bought the Winnie.

In as much as the principle is to disperse the heat evenly and in better quality that is done by using thicker metal in the oven floor and most cookware uses thicker metal of different types, wouldn't a 1/4" sheet of aluminum work as well as a pizza stone?

I actually have a stovetop griddle that fits in the oven perfectly and seems to resist warping on the uneven stovetop burners or open fire in the fire ring so why not use that. I just thought of this yesterday after the DW was baking some brownies and she was worried about burning them without her stone. She did by the way, a beautiful job of making the brownies, not dry and not gooey, just perfectly chewy.

I know stones are expensive and a unglazed terra cotta tile will work great but we already have the grill and it is virtually indestructible so why not us that.

[rhagfo]

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!

[donn0128]

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.

[VoodooMedicineM]

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