Serious Eats: Talk

Will this break my baking stone?

Posted by Nicholas H, August 5, 2009

I was planning on making pizza for dinner tonight, and something occurred to me. I already put my stone on the lowest shelf of my electric oven in order to get it as close as possible to the heating coil. But I could put the stone directly on the coil, instead of on a rack just above it. The only potential problem I can foresee is that this might heat the stone unevenly, causing it to break. Since I use it for baking bread and pizza multiple times per week, I would prefer to avoid this. So I'm looking for advice - do the potential benefits outweigh the risks, or is this fairly certain to break the stone? If it makes any difference, this is a pampered chef model given to me several years ago, and is about 1/3" thick.

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