Quote:
Originally Posted by After Shock Media
Holds onto heat and radiates it which allows for more stable temps in your oven since many will kick on and off trying to maintain a stable heat. When you preheat you can also place the pizza directly on brick and this will crisp the crust much better as well as cook it from underneath. Not to mention the bricks are very dry (better for crust) and gas ovens technically are not 100% dry heat. Electric of course is dry but often heats from the top and again the bricks would heat from the bottom and also maintain heat as oven turns on and off.
Just make sure you start with clean bricks. Most of the 12 inch by 12 inch patio paving bricks you can get from any home supply place will do, just run them through dishwasher (no soap) before use to remove any dust/particles. Costs a few bucks, or you can go to a fancy kitchen store and spend 20-50 bucks on a pizza stone for your oven that does same thing.
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You know some real cooking secrets man. You should make a blog about that shit or something. I got electric owen, and i fire only the bottom heater, but it's still not always as crips. I never thought of bricks. On what do you put the brick? Since the heater is at the bottom, won't it overheat since it would be in direct contact with the heater? I got a fan also, which is supposed to like make the heat more even with the airflow, but that shit only dries the pizza rofl.