Here's a problem that has the potential for great personal rewards to solve. There is a lot more to cooking than might first meet the eye. Setting creativity aside, it is pure chemistry and, on the cooking side, physics. The world's most delicious food (sorry if my bias is showing) is very dependent on how the oven works. Pizza cooks best at high temperatures, 650 F and up (750 F seems ideal), but most home ovens only reach 500 F (if that). Being a pizza nut, I've invested heavily in good equipment, but not everyone can afford their own pizza oven. So some try to maximize the use of their home oven. At a website devoted to pizza making (pizzamaking.com), one finds individuals as insane as me trying to figure out how to make the perfect pizza (great secrets there, such as where to find the best tomatoes, flour, why letting the dough ferment overnight is good, why adding ascorbic acid to flour helps, hand stretching vs. rolling, cheese types, etc.). In one thread called "Pizza Oven Physics" someone is trying to figure out how to get his lower temperature oven to bake the pizza evenly, and still get the high-temp effects. Check out the details at: http://http://www.pizzamaking.com/yabbse/index.php?board=6;action=display;threadid=439 [Broken] Anyway, I was wondering if anyone would like to take a shot at how one might alter a conventional oven, using materials one might easily buy, to get the maximum effects for baking pizza. If you read the link, you'll see they know about pizza stones and tiles to create even radiant heat. Because of the size of a conventional oven, the bottom and top of a pizza cook differently, so they've already figured out to move the pizza between the top and bottom shelves. (I probably shouldn't be thinking this way, but one thought I had was if it might be possible to defeat an oven's thermostat so it will get hotter.) Any ideas will be appreciated.