What are the pros and cons of keeping a pizza stone in your oven? Would kiln bricks work better? How about the cast Iron ones?
I would think that a stone would help regulate the temperature better (fewer variations in the temperature). I would think it would take a longer time to preheat, though.
My oven is electric so it would block the radiant energy. How would that affect cooking? I assume that this stone or bricks or whatever would have to sit on the bottom rack as close to the element as possible.
I don't have a convection oven. Should/could I install a fan that could be turned on and off at will?
BTW... I have never cooked a pizza in my life and am not sure I even want to. I am primarily interested in how it would change the efficiency and cooking characteristics.