Pizza stone for oven

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

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.

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!

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.

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

D.E.Bishop wrote:
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.

LOL, our stone cracked right down the center first time we used, now just make sure the halves are together before baking, still work great.

We put ours on the metal above the burner. Just make sure you don't block the holes. Not intended to cook on, just disperse the heat evenly. An unglazed terra cotta tile will work as well.

We use an 'Air Bake' pan ..cookie sheet.. just fits in bottom rack. Works well not expensive and a lot lighter. JM2¢ YMMV

Forget pizza stone.. They break and are expensive IMO..

I went to target and got a cast iron griddle.. I put it right ontop of the diffuser..

Works great.. Pre heat pre heat pre heat...

https://www.target.com/p/char-broil-174-cast-iron-10-5-square-grilling-topper-reversible/-/A-50047799?ref=tgt_adv_XS000000&AFID=google_pla_df&CPNG=PLA_Patio+Garden+Shopping_Brand&adgroup=SC_Patio+Garden&LID=700000001170770pgs&network=g&device=c&location=9003678&gclid=Cj0KCQjwg7HPBRDUARIsAMeR_0i_s_ffIh5B9f5p1SxZPc8FqCC2Bfa2lCjtsTXPuIYFnLR3yiTFG4oaAitoEALw_wcB&gclsrc=aw.ds

missouri dave wrote:
D.E. I thought of doing the same thing with a cast iron griddle.

That's what I use and it doesn't break in transit. It's a dual purpose Lodge.