April 21, 2010
In the bread class that I took, the teacher talked a lot about pizza stones, a product I had not given much thought to. The point of them is to help hold heat. Some ovens just naturally fluctuate in temperature and every time you open the door to check on your food, the hot air rushes out and the temperature drops. The stones help keep the temperature even, despite these disruptions. I got these smaller squares so I could spread them out and because a few smaller ones was a lot cheaper than one large one (that I could easily drop and break). If you bake a lot, consider getting some.
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