Fused Silica stone arrived ok. The nail wandered a bit in the styro so the bottom edge got a bit crumbled from getting banged around - very minor damage. If you glue/tape a small bit of something rigid to the styro, that might better hold the nail and keep the stone centered. Looking fwd to next round of testing.Update - Alumina test #2 results:
I did trial 2 of the Alumina stone in the LBE, this time with a steel pan under it, and a 15 minute, 20% burner preheat to 425 F. (a little too cautious)
Upon loading pie 1, I cranked the burner to ~50% .
After 2 minutes I began rotating the pie, and removed it at 4 minutes, stone temp 550 F.
The top was well browned but the bottom a bit pale.
I lowered the burner to lowest while making pie 2.
Pie 2 went on the stone at 500 F, 25% burner.
in 4 minutes, stone temp 650 F the pie was done, well browned on top and bottom.
I again lowered the burner again while making pie 3, which went on the stone at 600 and I upped the burner to 25%.
I began turning it at 2 minutes and it was done at 4 minutes.
Based on today's test, I think for my LBE the best method for the Alumina stone is:
mostly blocked side vent,
a 20 minute preheat at 25% burner,
starting bake at ~600 F and ~ 25% burner upon placing the pie.
This method, along with covering most of the side vent with a folded rectangle of foil during preheat and except when turning or inspecting the pie delivered good results and lowest fuel consumption per pie to date!. I'm liking this Alumina stone very much!
All pies were Giustos Unbleached Performer, Ischia prefement with a 4 day fridge rise, followed by 5 hour room temp rise, peppperoni, with homegrown plum tomato sauce, and romano cheese. Pie 1 had provolone, Pies 2 and 3 hard mozz.
Flour (100%): 537.31 g | 18.95 oz | 1.18 lbs
Water (65%): 349.25 g | 12.32 oz | 0.77 lbs
Salt (2.5%): 13.43 g | 0.47 oz | 0.03 lbs | 2.8 tsp | 0.93 tbsp
Total (167.5%): 900 g | 31.75 oz | 1.98 lbs | TF = N/A
Single Ball: 300 g | 10.58 oz | 0.66 lbs
Flour: 13.43 g | 0.47 oz | 0.03 lbs
Water: 13.43 g | 0.47 oz | 0.03 lbs
Total: 26.87 g | 0.95 oz | 0.06 lbs
Flour: 523.88 g | 18.48 oz | 1.15 lbs
Water: 335.82 g | 11.85 oz | 0.74 lbs
Salt: 13.43 g | 0.47 oz | 0.03 lbs | 2.8 tsp | 0.93 tbsp
Preferment: 26.87 g | 0.95 oz | 0.06 lbs
Total: 900 g | 31.75 oz | 1.98 lbs | TF = N/A
Pies pictured are 1,2,3.
EDIT: Added bottom shot - perfect char!
IMO when used with a steel underpan, the Alumina is an excellent stone for LBEs - ideal heat retention and thermal conductivity. I'm going to need to up my inline skating mileage to offset my tasty test results intake.
I'm looking forward to testing the Fused Silica. Thanks again for the opportunity.