The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pizza stone on the bottom of the oven floor

aliao's picture
aliao

pizza stone on the bottom of the oven floor

I just got a new range that has a convection oven with hidden coils.  Does any one no if it is safe to keep my pizza stone directly on the floor of the oven?  I would think that putting directly on the bottom would make for a very nice crispy bottom crust.  Thank you.

foolishpoolish's picture
foolishpoolish

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

bobkay1022's picture
bobkay1022

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


 

rainwater's picture
rainwater

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.

aliao's picture
aliao

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

Ria's picture
Ria

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

bobkay1022's picture
bobkay1022

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


www.siemann.us