Hi KAF baker One more question: Do I need the Pizza stone, for better results. Do you put the pizza stone on the oven shelf, or in place of a shelf? Sorry I am new to bread, pizza baking. I am an experienced cake, cookies, pie, and tart baker, so I hope I can catch up quickly. Hi - A pizza stone yields great results for pizza crust and crunchy/chewy, artisan breads. You don't need it for any bread that's in a pan. I leave my stone in the oven all the time, so I'll sometimes set a pan on the stone, but again, it's not necessary for breads in a pan. Pizza, though - YUMMMMMM... PJH

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