I'm not sure your oven manufacturer would advise it - but even if you could do it, it's not the most effective way of using an oven (or pizza stone). If the main heating coils are on the floor of your oven, you are essentially turning your oven into a hot plate! 

If, however, there is an additional heating element at the top of our oven (not the broiler) then there might be a case for leaving your stone on the oven floor. It's still not generally recommended though. The whole point of a pizza stone is that it absorbs and retains heat to aid baking, in addition to the heat from the electric elements.

FP

Hi I use a pazza stone not with good luck with a conv. oven. I will say that it recomends you have air circulation around the stone.  Putting it directly on the bottom should give no more crispness I would think that a pre heated stone would be no hotter than the oven.  Maybe my physics are wrong not sure. Let me know how you make out. I have no luck with my convection oven at all. Mine is on 120 volts and yours I am sure is 220 with more wattage so you might have a delicious tastinmg bread.

Please let me know how you make out Pizza or bread.

Mr Bob

Here is a post from a member

http://www.thefreshloaf.com/node/9870/baking-times-and-temperatures

My experience is that you have to find the right place to bake with or without a stone.  My middle rack, I use a stone, bakes everything very well.  The lower rack will burn the bottom of my breads....and makes the bottom of the pizza too crisp too fast in relation to the top of the pizza.  If I'm baking two large loaves, I have to bring the loaf from the lower rack to the top rack in the middle of baking to keep it from baking too dark on the bottom. 

You may ask, why not just put both loaves on the middle rack to begin with.  If the loaves are large, they have a tendency to touch during oven rise and bake a la siamese twins....if I bake one loaf on the lower rack for a while, I avoid this, and I'm able to bake two loaves simultaneously. 

I'm sure every oven is different, and it would be nice to have an oven that baked evenly on every level.

Thank you everyone for all the info.  I will just stick to keeping the stone on the bottom rack.

I've got convection ovens w/ the hidden elements and I often put my stone on the oven floor when I bake pizza (I use a middle shelf for bread). I've had no problems.

Ria

I wonder if putting it directly on the oven floor gives you more heat at saturation to the stone.  But as long as it works then make me a good Pizza. I like lots Pepperoni on mine.  Thin crust also while your baking.

Have a nice day and enjoy a nice pizza.

Mr. Bob

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