Should I preheat my pizza stone?

Chef's answer
You want the stone to preheat for at least 15 minutes before you try to cook the pizza to ensure the stone is good and hot and will cook the crust properly.
Frequently asked Questions 🎓
Cover the kettle with its lid and steam over low heat for about 5 to 10 minutes. Take off heat just as the clams open.
Little Neck: The smallest size of clam, amounting to 7-10 clams per pound. Cherry Stone: A little larger, you'll get 6-10 cherry stone clams per pound. Top Neck: These are sometimes also labeled as count neck clams, and they equal roughly 4 clams per pound.
Once a stone crab loses a claw or other appendage it takes several molts to fully regenerate the lost appendage or claw (Figure 8). Each time a crab molts it has the ability to regenerate the lost appendage. ... After three molts (three years in adult crabs) a claw can regain 95 percent of its original size..
Pans are easy to clean and store. Stones are brushed or wiped clean and put away. If you drop a stone, it will break. In summer, with a stone, you'll introduce a little more heat in the kitchen since the oven is on longer and the stone takes a while to cool.
Many pizza stone owners keep them in the oven all the time, even when they're not in use. Doing so can ensure that it never experiences rapid temperature changes. Another benefit of keeping your stone in the oven is the equalization of the heat of the oven, reducing hot spots that cause your food to cook too fast..
This is totally contradictory to what most pizza authorities recommend: putting the stone on the bottom rack (or even the floor of the oven) in order to maximize the amount of heat it absorbs.
1/2 to 1 inchHow Thick Should a Pizza Stone Be? The short answer is as thick as possible. The thicker the pizza stone is, the more heat it's going to retain, and the better the heat distribution will be. Typically, a thick pizza stone is 1/2 to 1 inch thick..
A few more cooking questions 📍

What kind of fish does the Bible say not to eat?

`Of all the creatures living in the water of the seas and the streams, you may eat any that have fins and scales. But all creatures in the seas or streams that do not have fins and scales--whether among all the swarming things or among all the other living creatures in the water--you are to detest. What months are crabs in season?;The primary season for all crab species is October to January when they are often at their largest and populations are highest after spawning. Some regions even stretch the crabbing season into July. They aren't hibernating however, they're just lying dormant in the mud, thinking crab thoughts for a few long, cold, lonely months. Such is the life of a crab in the winter. Bake your fish for 10 minutes for every inch of thickness. If your fillet is a half-inch thick, bake it for just 5 minutes. Keep an eye on your catch to make sure it doesn't turn rubbery. Why was my baked cod tough?;Whether I bake or pan-fry there is always at least one piece that has a very tough chewy section. Based on the rest of the pieces, it is not over cooked. What causes the tough area, is it freezing or the original fish. Undercooked cod can also be chewy. Does lemon juice cook salmon?;Lemon juice is a very acidic liquid that you can use to cook" your fish without the use of heat, creating a dish called ceviche that is common in Central and South America. Likewise, does lemon juice kill bacteria in fish? ... It doesn't actually cook the fish.