Pizza stone in convection oven

My gas range just bit the dust, and I'm reluctantly making the switch to electric. The new range, with a convection oven, will be here in several weeks, so I'm preparing myself mentally for changing a lot of my usual cooking/baking procedures. One question has come up that I have not been able to find discussed online: I've been keeping my pizza stone in the oven all the time, and I'm wondering whether that would be an advantage or a disadvantage in a convection oven. (I've already determined that whether or not to keep using the stone at all for making pizza is not a settled topic.)

Medora Van Denburgh
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9 Comments

Medora V. January 8, 2023
When I hadn't ever used a convection oven, I couldn't have guessed where my original question would lead me. I'm actually no longer using either pizza stone for making pizza. I found a large NordicWare pan that comes with a rack (they call it a crisp baking tray), and a silicone mat that fits the bottom perfectly. Baking two individual-sized pizzas on the rack using the convection feature produces consistently good results; the rack allows air flow underneath the pizzas, for a perfect crust, and the mat makes cleanup a snap. (I find myself using the pan for all kinds of things, such as baking sweet potatoes and roasting veggies. Love it.)
 
Kimmie January 8, 2023
Hi y'all, I too have an ancient pizza stone that lived in my regular electric oven forever. It's so nonstick by now I use it for drop biscuits as much as pizza. Anyway, I too wondered if it will be okay in my new convection over. I don't know why it wouldn't be, but as a precious and useful relic I don't want anything to happen to it. Thanks for starting this discussion. I'll be checking in and will share my results if anything unexpected happens ;-)
 
Medora V. August 1, 2022
This is far from a scientific conclusion, but I promised a report. The range has been here for three weeks, and I've made pizza twice. This is less than my usual frequency, but it's summer, and preheating the oven for an hour at 500F hasn't felt prudent. I used a different stone each time and placed the rack on the lowest setting. The first time it was an Emile Henry glazed ceramic stone, the second a FibraMent stone, on the rough side. I haven't tried the convection function for pizza yet, as I intend a different method for that.

On both occasions, my one complaint was that I had one devil of a time removing two small pizzas. They wanted to slither to the rear of the oven, which was blazing hot; I couldn't extract them without sauce dribbling off the stone onto the floor of the oven, nor without a lot of discomfort--and choice language--in the process. The first round of pizzas, baked on the Emile Henry stone, were unremarkable. Last night's pair, baked on the FibraMent stone, were among the best DH and I had ever had, including when eating out. The bottom of the crust was just the right degree of crispness, and the toppings were lightly browned. I attribute the great results to the stone, the long period of preheating at high heat, and the stone's position being as low as possible (the latter two previously untried). But I'm not keen on the daunting task of removing pizzas from the oven, so I'm not sure what method I'll settle on. For the convection test, I intend to place them on the top rack under the broiler and may use something that allows hot air to circulate all around the pizzas.

To answer my original question, leaving a stone in the oven when baking something else posed no problems. The biggest surprise was that using the convection feature seemed to make food cook more evenly and left no hard-to-clean crusty sauce on the pans. I can live with that.
 
702551 June 3, 2022
My pizza stone is over 25 years old and has lived in a number of gas and electric ovens. It is currently in a conventional USA electric oven (no fan) but I'm confident that if I installed a convection oven, the oven's functionality would remain the same.

The main thing with a pizza stone is that it increases thermal capacity. That's a good thing for a residential kitchen oven, regardless of whether it's gas or electric, no fan or convection.
 
Medora V. June 4, 2022
Thanks, 702551 and drbabs. I was assuming the stone might perform the same function it did in the gas oven, that is, holding the heat. It just seemed to me that since convection works by circulating the air, having a large dense object in the oven might impede the airflow. I am prepared for it taking longer for the stone to get to the optimal temperature for making pizza.
 
702551 June 4, 2022
You'll just have to try it out yourself.

There are two things no one here knows: the size of your pizza stone and the efficiency of your oven's fan.

The pizza stone size does affect airflow. This is particularly critical in outdoor grills. If a pizza stone covers the entire grill, there will be a change in heat distribution.

My pizza stone covers probably about 70% of one wire oven rack. Of course airflow isn't as important in my non-fan oven since all of the heat is radiant.

Often one can turn off the fan in a convection oven so obviously the appliance is designed to function correctly with or without active air circulation.

Personally I would just put the pizza stone in the oven and carry on. I would only remove the pizza stone if I noticed irregular baking/roasting behavior.

Best of luck.
 
Medora V. June 9, 2022
You're right, of course--I won't know until I've tried it. Once the new range is here, I'll make some observations and report back. It probably makes a difference where the heating elements are located, and that's a question I didn't know enough to ask when I made the purchase.
 
drbabs June 3, 2022
I think you’re going to like the electric oven better than a gas oven. And you can keep the pizza stone in there but you don’t have to. (When I had a gas oven, I kept my pizza stone in the oven so the oven would hold the heat better.)
 
Traveler July 3, 2022
My very first oven was gas in a rental. When I bought my first home, it came with an electric oven. I have never looked back. Forty-five years later, I just installed my third electric double oven about 3 months ago. So much more versatile and accurate. For the stove top, I still prefer gas.
 
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