Re: Regular Oven Thermometer on Pizza Stone??

Heat is a form of energy – it’s the kinetic energy of the vibrating atoms. The more heat you put in, the faster the atoms vibrate. Temperature is a measurement of the average kinetic energy of whatever system you’re measuring. Heat transfer is a different thing that is very important to pizzamaking. To get an even bake, you have to balance the heat transfer rate on the bottom and top. On the bottom, you have both conductive and radiative transfer between the stone and the dough. On the top, you have radiative transfer from the top and sides of the oven and conductive transfer from the air. Using different deck materials (cordierite, Fibrament, steel, etc.) and baking at different positions in the oven are some of the tools used to accomplish this.

The air/water burn example is not so much about the density or the heat quantity as it is the rate of heat transfer a.k.a. thermal conductivity. Water conducts/releases heat 20x faster than air. If you could get water up to frying temps without it turning into st…