Hey there,

I begged and whined until I was taken over to Home Depot and got 8 quarry
tiles to make pizza on them. I put them on and heated them for about 1 hour
and was amazed to find that they have each shrunk by about 1/8" on all
sides. At first I thought they had just slid apart but held one up, after it
had cooled, to a unheated one and sure enough shrinkage. My Borg had them
for $0.53 ea how much are they in your area.

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

Master Chef Richard Campbell wrote:
Hey there,

I begged and whined until I was taken over to Home Depot and got 8
quarry tiles to make pizza on them. I put them on and heated them for
about 1 hour and was amazed to find that they have each shrunk by
about 1/8" on all sides. At first I thought they had just slid apart
but held one up, after it had cooled, to a unheated one and sure
enough shrinkage. My Borg had them for $0.53 ea how much are they in
your area.

Hi all,

Reporting the results of my experiment. About a hour before dinner I got the
grill going, all three burners. It got the temp up to above 800º F. Put
together four 9" pizzas. Garlic, basil pesto, fontina, provolone, mozz,
romano, and tomato slices. Put the first two on the tiles and they where
done in about 3 minutes. The second two took about a minute more. I will
post a couple of pics over on a.b.f. First impressions is that compared to
my pizza oven the crust comes out crisper on the bottom but fluffier and
chewier on the top. Closest comparison is to a NYC coal fired brick oven
pizza. Wife and guests give it a thumbs up. The best part after a 90º F day
here is being able to relax in a cool house and enjoy pizza.

--
Master Chef Richard Campbell
100% Delightfully Evil for Your Protection

On Tue, 08 Jun 2004 01:04:53 GMT, "Master Chef Richard Campbell"
wrote:

Master Chef Richard Campbell wrote:
Hey there,

I begged and whined until I was taken over to Home Depot and got 8
quarry tiles to make pizza on them. I put them on and heated them for
about 1 hour and was amazed to find that they have each shrunk by
about 1/8" on all sides. At first I thought they had just slid apart
but held one up, after it had cooled, to a unheated one and sure
enough shrinkage. My Borg had them for $0.53 ea how much are they in
your area.

Hi all,

Reporting the results of my experiment. About a hour before dinner I got the
grill going, all three burners. It got the temp up to above 800º F. Put
together four 9" pizzas. Garlic, basil pesto, fontina, provolone, mozz,
romano, and tomato slices. Put the first two on the tiles and they where
done in about 3 minutes. The second two took about a minute more. I will
post a couple of pics over on a.b.f. First impressions is that compared to
my pizza oven the crust comes out crisper on the bottom but fluffier and
chewier on the top. Closest comparison is to a NYC coal fired brick oven
pizza. Wife and guests give it a thumbs up. The best part after a 90º F day
here is being able to relax in a cool house and enjoy pizza.

Which gasser over are you using?

I set up my Charbroil like so:

Left burner on high. Right burner off.
Wait 10 mins to preheat to 400 degrees.
On the cooking grate above right burner apply olive oil then, place
pizza.
Rotate pizza every 4 - 5 min minutes.
It's done when the last side is light brown and the cheese is melted.

I used a thin crust version of a popular frozen brand.
When I do it again, I will use the DiGorno brand as the other brand
gave me nothing but, corporate sh!t for suggesting an additional
cooking method for their box.

BTW, how bout trying a pizza stone (if you've got one) instead of some
tile?
No shrinkage and a heck lot more room.

Rob