[dx034]

It seems to take that long. I only did it for 30 min in the beginning and the last pizzas turned out much better than the first. Since I had it in for an hour I get consistent results from the start. The stone is quite heavy so I can imagine that it takes a bit to have the whole stone on temperature.

But could obviously work faster with a good oven, mine came with the flat.

[lorenzhs]

Interesting, thanks for your measurement points! I rarely make pizza at home so I don't have a stone but I've been meaning to get one. Since they (hopefully) have high thermal conductivity it should be fairly easy to measure with an IR thermometer.