Quote:
Originally Posted by Fire Me Boy!
I read somewhere that you need to preheat it for like an hour. My own experiences say that's true, too.
|
I'm not sure what our instructions say are optimal, but as long as I have it in there when I'm preheating the oven it works well. I rarely put the stuff in right when the oven beeps it's preheated though. I think convection helps in this process too, but I could be wrong. I really like convection.
I use it more when I make Stromboli as opposed to pizza because I don't have a nice pizza peel. Not only that, but the size of our pizza stone (rectangle) is better suited for stuff like Stromboli or small pizzas. It works well for frozen pizzas though.