Pizza stone in oven?

[Golfnbike13]

I’ve heard a good hack to even cooking temp in the oven is to put a pizza stone in the bottom. Looking to do that but have a few questions.

1. Does it matter if square or circle? Didn’t know if airflow around matters. Our oven just has the single burner down the middle.

2. Do I put it on the black bottom of oven that’s on top of the burner? Or just on the baking rack and cook on top of it?

[TeachTexas]

We put our square stone on the bottom. Works great, no more burning biscuits!!

[007matman]

Use a square one on the bottom. Works well. Excellent hack.

[bob213]

I use a square one on the solid rack above the burner. Just don't cover the holes on the shelf.

[rracer5]

We use a round one (because we already had it) on the metal shelf above the burner. Doesn't seem to matter, round or square, just agree, don't cover the air circulation holes.

[NJKris]

How in the heck are there two threads started by Golfnbike13 on the same subject????? I answered on this one, then saw THIS one, thought I was losing my mind. Sure enough he started two threads! https://www.forestriverforums.com/fo...en-234928.html

[Golfnbike13]

Originally Posted by NJKris

How in the heck are there two threads started by Golfnbike13 on the same subject????? I answered on this one, then saw THIS one, thought I was losing my mind. Sure enough he started two threads! https://www.forestriverforums.com/fo...en-234928.html

Accidental, app froze when creating. Can’t figure out a way to delete.

[bikendan]

Originally Posted by Golfnbike13

Accidental, app froze when creating. Can’t figure out a way to delete.

You only have 2 hours to edit or delete a post. After that, you have to request a moderator to do it.

[lwbfl]

Originally Posted by rracer5

Doesn't seem to matter, round or square, just agree, don't cover the air circulation holes.

Another vote for this! I move it to the bottom for traveling though, just don't like the thought of it bouncing around on that thin plate and in line with my oven window!

[ependydad]

Here's ours.

[Rhumblefish]

LOVE the pizza stone in the oven trick. Regulates temperature, increases thermal mass and duplicates our efforts at home.

My DW (on the other hand) is not convinced, and always takes the stone OUT before baking. I think I'll swap in a cast iron pan and see if that manages to stay in the oven when cookies are being made.

[NJKris]

you mean before 'burning', right?. I don't know why she wouldn't be convinced, we use our big stone at home all the time for baking. Any bread/dough item comes out better.

[Librarianocnj]

After having two pizza stones break, I switched to the cast iron griddle from this $20.00 Walmart set. (Sporting goods dept.)

[jd4010]

I do a lot of baking while camping (it's my form of relaxation while getting good eats too). I heard of the stone/tile trick after getting our new RV which came with the Furrion oven and performed miserably compared to my old Magic Chef oven. So I tried it.

IT WORKED and it works very well! Once the oven is heated we wait for about 10 minutes to ensure the stone is also at the oven temp and we bake away. The stone helps tremendously to keep the oven temp stable while also helping to diffuse the heat. Baked good come out mighty fine now....and I'm back to liking the Furrion oven (well the baking part at least.....lighting it is another topic).

[tomingram]

We bought polar insulated barking pans ,work great on biscuits and cookies,

[emm-dee]

Originally Posted by jd4010

....and I'm back to liking the Furrion oven (well the baking part at least.....lighting it is another topic).

I used to be frustrated with that oven until a fellow camper showed me how it should be done. Turn the oven knob to the lighting position, push it in and hold for 8-10 seconds then turn the spark knob. Lights on first or second click every time.

After pilot light activates, wait one second and quickly spin the oven temp knob to a fairly high position. That lets the main burner activate before the pilot realizes it's not ready.

[KyDan]

Originally Posted by tomingram

We bought polar insulated barking pans ,work great on biscuits and cookies,

This!!
Airbake cookie sheets are much lighter than a pizza stone or large ceramic tile and they are unbreakable.

We also think they work better than the pizza stone we used to use.

[D W]

After many years of going through numerous iterations of unglazed ceramic tiles as well as raw pizza stones, all of which broke, I visited a local ceramics shop. The woman in the shop gave me an education on ceramic tiles and raw pizza stones, and why they break. Ceramic tiles and raw pizza stones are fired at different temps anywhere from 500-700°F with certain "cones" in the kiln. As they are porous, moisture is able to be absorbed by the ceramic material. The expansion of the moisture when heated is what causes them to break. She pointed me towards a quality glazed pizza stone which is NSF certified, meaning no lead in the glaze. They are fired twice, once for the ceramics and again for the glazing. They use completely different "cones" in the kiln and fire them at 900°F +. Got one of these quality pizza stones ($40), and we are on year 6 without it breaking in the oven.