Just a few comments:
I make Pizza for fun, not for competition and not commercially. I don’t need a 4 minute pizza cooked on the most thermodynamic surface know to man. When entertaining, I like my guests to have fun and join in on the Pizza making experience with a nice glass of wine in their hands. I have never had a guest ask me if I could make a 4 minute pizza like Scott123 on the Pizza making forum.
I grew up in NY City and for 65 years I love all the NY Style pizza’s you can purchase at places like Ray’s ( and all the other Ray’s), Grimaldi’s, Lombardi’s, Di Fara’s. If you need to lecture someone on what a NY Style pizza is – please take it somewhere else. When I need to consult with the Pizza Police, the above locations aren’t bad for starters. They all make great Pizza but there are differences in every one of them. In fact if you asked each one of them they will give you a reason why their Pizza is different than the competition and why their pies are rated the “Best in the World”
My thanks to everyone for their lively "On Topic" comments and book recomendations
RE: FibraMent – it can handle 1400+ degrees with an "EVEN" heat and I can crank my oven up to 700 degrees. I also like to bake breads, pies, you name it, and I find that my Fibrament cooking surface does a great job of “evenly” cooking anything that goes in my oven.
I know you are not a fan of FibraMent but for informational purposes to those who may be interested in a cost effective way to put out a very good baking product, I have attached an article from: Breadtopiahttp://www.breadtopia.com/baking-pizza-stones/
Top Reasons Why Bakers Everywhere Use FibraMent baking stones:
The FibraMent line of baking stones were developed by Illinios entrepreneur Mark O’Toole to meet the needs of professional bakers. Prior to FibraMent, bakers options were limited to ceramic and clay products that baked unevenly and cracked easily. FibraMent has become an industry standard for the baking industry and now is also available to home bakers seeking to duplicate the joys of hearth baking in their own kitchens.
• FibraMent bakes great pizza, breads and bagels every time.
• FibraMent NEVER needs cleaning. Simply brush excess crumbs off the baking stone.
• Comes with a ten-year warranty.
• FibraMent customer support is only a mouse click or phone call away.
• FibraMent is safety tested and certified by NSF International, the widely recognized and respected independent certification organization for public health and safety.
• Easy to follow baking instructions are provided.
• FibraMent stones are designed for gas, electric and convection ovens, and also outdoor barbeque grills.
• Stones available to fit most oven and outdoor grill sizes
• FibraMent never needs to be removed from your oven.
• FibraMent is a minimal long term investment which returns optimal results.
FibraMent Q & A:
1. What is the composition of FibraMent?
FibraMent is made from a proprietary blend of heat resistant and conductive raw materials approved by NSF International for use in baking ovens.
2. What size FibraMent Baking Stone should I buy?
When measuring your home oven, allow approximately a one inch opening on each side of the stone for proper air movement.
3. Can I lay a sheet of aluminum foil over the FibraMent Baking Stone to keep it from staining?
Yes. The aluminum foil will not alter FibraMent’s baking properties. However, all baking stones are porous and will darken over time. Additional benefits of using aluminum foil are: thermal shock will be minimized and excess moisture will be prevented from contacting the stone.
4. Can FibraMent be used in wood burning ovens and outdoor patio grills?
Although FibraMent has a 1500°F continuous use operating temperature limit, it cannot be exposed directly to flame. The flame diverter that comes with our barbecue grill stones must be used.
5. Some bakery publications have recommend baking on quarry tile. How does FibraMent compare to quarry tile?
Quarry tile does not have the heat transfer properties necessary for quality baking. It is not engineered for baking oven temperature applications. Quarry tile becomes brittle after it has been heated and does not provide an even bake.
6. Can FibraMent be placed directly on a heating element in electric ovens?
No. Nothing should be placed on the element. Setting baking stones or pans on the element restricts the heat flow. This gradually decreases the efficiency of the element until it fails.
7. Do you provide FibraMent similar to the HearthKit’s that are available?
Yes, and you do not have to spend that much money. FibraMent is not only used as a baking stone. Our commercial accounts use FibraMent to line their oven ceiling and walls. For home ovens, place one baking stone on the wire rack at the very bottom of your oven. This will be your baking surface. Use a second FibraMent stone as the ceiling by placing on the wire rack above. Adjust the height of the wire rack so it’s immediately over the foods you are baking. Since we have greatly reduced the ceiling height of the oven, and are redirecting the heat back down on the items we are baking, wall inserts are not necessary. Our tests show using this method improves the bake quality.
8. Do thicker stones improve baking performance?
Thermal conductivity or heat transfer is independent of thickness. Baking stones provide direct bottom heat to your food items. Thickness of the stone does not change the heat transfer rate.
For baking stones to work properly the heat must be conducted evenly. Some baking stones conduct heat too quickly while other stones conduct heat too slowly.
FibraMent’s heat transfer rate is 4.63 Btu.in/hr.sqft.°F tested to ASTM Standard C177-95. This is the ideal heat transfer rate. Thicker stones (1″, 1 1/2″ and 2″) are primarily used in commercial ovens where additional strength and recovery times are required.
9. Why don’t you supply a wire serving rack with your pizza stone?
Baking stones should be left in the oven. Food bakes at temperatures over 200°F. FibraMent will stay above 200°F for at least thirty minutes after it’s taken out of a 400°F to 500°F oven. You do not want your food to continue to cook after it is taken out of the oven. Also, you will probably burn your fingers trying to take a slice of pizza off the hot stone.
Serving the pizza will also become a problem. You will not harm FibraMent by cutting your pizza directly on the stone but you will dull your cutting instrument very quickly.
10. Can I leave my baking stone in the oven during the cleaning cycle?
Baking stones are porous and absorb anything that comes in contact with it. It’s best to take the stone out of the oven when it goes through the cleaning cycle. You can leave the stone in the oven if you prevent any foreign residue from dripping on the stone.
11. When I baked my last pizza some sauce and cheese spilled onto the stone. How should I clean it?
Take a dry rag and wipe off as much of the residue as you can. Use a rubber spatula to remove any stubborn spills. Be careful not to damage the surface of the stone.
You can also bake-off the heavy spills. Instead of turning the oven off when you are through baking, turn it up to the highest temperature setting for 60 to 120 minutes. This will charcoalize the residue spilled onto the stone.
Remember baking stones naturally darken and discolor over time with use (stone pictured here is 5 years old). The grease and toppings that drop on the stone actually improve the baking properties. This seals the surface of the stone and minimizes the chance of dough sticking to the surface.
12. Why is it necessary to predry/temper the stone?
Since baking stones are porous they absorb moisture. Moisture turns to steam at 212°F. If the moisture is forced out of the stone too quickly it can develop cracks. This is why a slow, gradual temperature increase is so important.
Even if we predried the stone at the factory it would pick up moisture during shipment to you. To ensure there was a nominal amount of moisture in the stone the predrying process would have to be repeated.
13. When I opened the carton I noticed some chips on the edges. Should I be concerned?
Due to the inherent nature of the raw materials used in FibraMent, the edges may have some small chips. These areas do not affect the baking properties of FibraMent.
14. Some baking stone suppliers state their material absorbs moisture during the baking process. Is this the case with FibraMent?
Baking stones provide even, direct heat from the bottom of the stone. Consistent thermal conductivity ensures that the toppings and dough finish baking at the same time.
Baking stones do NOT draw moisture out of the dough. Rather, good quality baking stones bake through the dough at a even pace. It’s hard to imagine a stone heated up to 600°F can absorb moisture. Moisture evaporates very quickly at those temperatures.