Re: How to get crisper crust???

I don’t know if this makes a difference for a crispy crust but in a kitchen gas oven of 550ºF I can get a 1/8″ steel with a surface temperature of up to 640º with the infrared thermometer in my oven and I can’t get near that with a 1/2″ cordierite stone. That’s within 5 minutes after it reaches 550º in the oven. I have a 2 door oven and bake in the shallower upper oven.