TOPIC:

Yea a stone is a good idea for a domestic oven, but you'll never get the temp up high enough! That's why I want a back garden pizza oven! I can see it now with a kegarator next to it and a bbq for good measure! I'm going to need a big garden!

I got one of those jamie oliver pizza stones for €12, great deal and makes a decent pizza in a domestic oven. I'd highly reccommend getting one.

But at the end of the day its still essentially a tile and if your not careful will break. Its essential to put it in the oven at the start and let it heat up with the oven.

I just use a spare ceramic floor tile, ( you know the ones you have left over from the flooring job and always keep "just in case you need to replace a tile" ) upside down so I cook on the unglazed side.

What I do is:

1. Heat oven to about 200C
2. Put in tile and turn on the grill. Grill the tile for about 20 mins. In my oven the grill turns off the oven and its fan
3. Pop in Pizza and turn oven back to max wack
4. Cook for 10 mins ( depending ) remove pizza, re-grill the tile for say 5 mins then put back pizza and grill off the toppings

So far have only cracked 1 tile ( after about 20 pizzas ) but hey its a floor tile!

Will

be carefull with tiles as some contain lead

"newToBrew":3mt8y838 wrote: - a lot of the sites recommended the bread builders book[/url:3mt8y838]

I have this at home - it's a good read - (haven't get to build it yet though !!)
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I bought this a few months ago and started digging out the foundation about a month ago. Hope to get the base in the next few weeks. Been slow going finding the time but I hope to have it ready for baking by September

"Tube":3bi1xm2h wrote: . But you can improve on anything except Cheryl Cole, so I'm always open to suggestions on how to improve it.
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I dunno, could change that gammy accent:)