Author Topic: Skillet-to-Broiler rookie pie  (Read 3435 times)

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Re: Skillet-to-Broiler rookie pie
« Reply #20 on: April 29, 2012, 10:33:10 PM »
Btw, the oven floor on a typical gas oven normally reaches at least 700, so, from an oven stress perspective, this setup isn't really pushing the oven much.  Instead of just the floor hitting 700ish, your trapping the heat and letting 1/4 of the walls reach that floor temp as well.  Because of the heat differential between the top and bottom of the oven, the temps in the top will be almost normal.
« Last Edit: April 29, 2012, 10:43:30 PM by scott123 »

Offline Malanga

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Re: Skillet-to-Broiler rookie pie
« Reply #21 on: May 01, 2012, 11:20:29 PM »
Scott123, thank you so much for all your guidance (Obi Wan of pizza making).  I really appreciate all the time you've put forth to answer my questions and encourage me a bit.  That said, I should have everything ready to roll by next week.  I can definitely see this turning into an obsession (if it hasn't yet).  Just have to make sure I include time to continue running/exercising during this whole pizza journey, or I'm gonna be in trouble...