Friday, April 29, 2011

Better oven, better pizza

Boat ovens are not known for their even heat distribution. Paul on s/v Solace shows us a way to make an improvement on that:

Most boat ovens are heated by propane and don't give an even distribution of heat.  An idea heard from others was to place a pizza stone in the oven, which heats up and gives a more uniform form of heat distribution.  We used a surplus pizza stone we had at home, and cut it to size so that there is about one inch of air space around the stone to allow for heat convection.  The stone was cut using a masonry cutting wheel on an angle grinder and smoothed along the edges.  The stone was then secured to the oven tray by four bulldog clips at each corner.

This prevents the stone sliding around while stored in the oven. 
A ceramic tile can also be used for the same purpose, but we like the added bonus of having a pizza stone to do our pizzas on.  Yum.

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