Thinking about using a piece of stainless or mild steel in a
electric oven to cook homemade pizzas. I know the local Pizza
shops ovens have a steel or iron floor in them that they slide
the pizza on so that's what I'm trying to achieve.

Wouldn't the steel transfer the heat better than a stone? I'm
thinking stainless for cleanup but I have heard bad things about
heat transfer which is just what I'm looking for.

Any ideas or suggestions would be appreciated.

Thanks.

--
Bart D. Hull

Tempe, Arizona

Check http://www.inficad.com/~bdhull/engine.html
for my Subaru Engine Conversion
Check http://www.inficad.com/~bdhull/fuselage.html
for Tango II I'm building.

Remove -nospam to reply via email.