except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth. Baked @
500F for abt. 8 minutes, stone above and below.

Dee Dee

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg
Oops, not pepperoni; it was italian sausage.

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth. Baked
@ 500F for abt. 8 minutes, stone above and below.

Dee Dee

Dee Randall wrote:

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg


Were you playing pepperoni tiddlywinks???

--
Andy

"Andy" q ha scritto nel messaggio
.. .
Dee Randall wrote:

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg


Were you playing pepperoni tiddlywinks???

GNAM GNAM! It seams cooked in the wood oven!!!!
Who made it?
Pandora

--
Andy

Dee Dee,
Please explain using a stone above and below. How far apart, etc.
Another question...does that perforated pan you are using help to prevent it
from becoming soggy?
Thanks,
Bg

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth. Baked
@ 500F for abt. 8 minutes, stone above and below.

Dee Dee

"Bob G" ha scritto nel messaggio
...
Dee Dee,
Please explain using a stone above and below. How far apart, etc.
Another question...does that perforated pan you are using help to prevent
it from becoming soggy?
Thanks,
Bg

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth.
Baked @ 500F for abt. 8 minutes, stone above and below.

Dee Dee

Excuse me. I didn't understand. Have you made this pizza in the oven or over
a BBQ?
This perfored pan, isn't used for BBQ pizza? i've never seen it!!!
pandora

"Bob G" wrote in message
...
Dee Dee,
Please explain using a stone above and below. How far apart, etc.
Another question...does that perforated pan you are using help to prevent
it from becoming soggy?
Thanks,
Bg

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg



Chewy crust, doesn't quite flip downward when you take it to mouth.
Baked @ 500F for abt. 8 minutes, stone above and below.

Bob, here is a picture of the stones in the oven AFTER the pizzas were
baked. Dirty, Dirty, Dirty.
http://tinypic.com/fwriw7.jpg

I pull out the pizza onto the solid pan; I immediately put it onto a
perforated pan for a couple of minutes while it cools; put it back on the
solid pan to cut, then put it back onto the perforated pan so it won't get
soggy. Not a problem -- just don't want the pizza to go wet/soggy and
limpy.

Since I'm showing pictures, here are my tools for rolling out, putting pizza
into the oven, and bench knife which I use then to scrape off the flour and
table into the waste basket.
http://tinypic.com/fwrimv.jpg
Of course, I don't flip the pizza in the air -- tee hee. But the dough is
rolled thin. This dough I made from a typical pizza dough recipe, (can't
remember which one) rolled it into 3 balls, put it in a foodsaver package
and froze it a few weeks ago. I had asked (perhaps on the rfc ng) whether
putting it in the foodsaver package prevented the gooey slime that came onto
the dough as it thawed in the refrigerator, because I had previously on
other occasions frozen these in zip-lock bags and thawed in the zip-locks in
the refrigerator. None of this dough was risen before placing it into a bag
and freezing. The only rise was the rise on the marble as it was being
rolled out and the time it took to relax the dough between each roll-out to
get it thin.

I mistakenly called the meat "pepperoni," but it was Italian sausage on the
first one. Fresh basil on all.

I prefer now to use the stones above and below. The theory being that (as
someone on the bread ng explained better than me) that each time the oven
comes on, the elements heats the stone to a higher degree than 550, than if
you just brought the oven up to 550 for a short time. I haven't
'infrared?"'d the temperature of the stone recently, but I think I have and
the stone IS hotter than the oven.

Pandora, it's me who made the pizzas. Gnam-Gnam fits the description. We
had a bottle of Italian chianti which went well with it.
Dee Dee

"Pandora" wrote in message
...

"Bob G" ha scritto nel messaggio
...
Dee Dee,
Please explain using a stone above and below. How far apart, etc.
Another question...does that perforated pan you are using help to prevent
it from becoming soggy?
Thanks,
Bg

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth.
Baked @ 500F for abt. 8 minutes, stone above and below.

Dee Dee

Excuse me. I didn't understand. Have you made this pizza in the oven or
over a BBQ?
This perfored pan, isn't used for BBQ pizza? i've never seen it!!!
pandora

Pandora, I posted pictures of the oven & stones I made my pizza in/on. Give
it a look-see.

I had previously posted the pictures of the perforated pan I use for
pizza -- up close and personal -- tee hee.
Then I think Wayne posted a site where they are readily available for
purchase.
I don't know anything about doing BBQ pizza, but there is another pan called
'perforated pizza pan' which has only holes in it. Mine is actually a
screen - in the manner of a frying pan screen, similar but different, but
there are no round holes -- just diamond holes and more sturdy.
Dee Dee

"Dee Randall" ha scritto nel messaggio
...

"Bob G" wrote in message
...
Dee Dee,
Please explain using a stone above and below. How far apart, etc.
Another question...does that perforated pan you are using help to prevent
it from becoming soggy?
Thanks,
Bg

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg



Chewy crust, doesn't quite flip downward when you take it to mouth.
Baked @ 500F for abt. 8 minutes, stone above and below.

Bob, here is a picture of the stones in the oven AFTER the pizzas were
baked. Dirty, Dirty, Dirty.
http://tinypic.com/fwriw7.jpg

Once upon a time I have tried too, with the stones in the oven!!!!!

I pull out the pizza onto the solid pan; I immediately put it onto a
perforated pan for a couple of minutes while it cools; put it back on the
solid pan to cut, then put it back onto the perforated pan so it won't get
soggy. Not a problem -- just don't want the pizza to go wet/soggy and
limpy.

I don't understand. Didn't you put it directly over the stone?

Since I'm showing pictures, here are my tools for rolling out, putting
pizza into the oven, and bench knife which I use then to scrape off the
flour and table into the waste basket.
http://tinypic.com/fwrimv.jpg
Of course, I don't flip the pizza in the air -- tee hee. But the dough is
rolled thin. This dough I made from a typical pizza dough recipe, (can't
remember which one) rolled it into 3 balls, put it in a foodsaver package
and froze it a few weeks ago. I had asked (perhaps on the rfc ng) whether
putting it in the foodsaver package prevented the gooey slime that came
onto the dough as it thawed in the refrigerator, because I had previously
on other occasions frozen these in zip-lock bags and thawed in the
zip-locks in the refrigerator. None of this dough was risen before
placing it into a bag and freezing. The only rise was the rise on the
marble as it was being rolled out and the time it took to relax the dough
between each roll-out to get it thin.

I mistakenly called the meat "pepperoni," but it was Italian sausage on
the first one. Fresh basil on all.

I prefer now to use the stones above and below. The theory being that (as
someone on the bread ng explained better than me) that each time the oven
comes on, the elements heats the stone to a higher degree than 550, than
if you just brought the oven up to 550 for a short time. I haven't
'infrared?"'d the temperature of the stone recently, but I think I have
and the stone IS hotter than the oven.

Pandora, it's me who made the pizzas. Gnam-Gnam fits the description. We
had a bottle of Italian chianti which went well with it.
Dee Dee

gNAM gNAM! I think that you are a good chef!
Cheers
Pandora

Dee Randall wrote:

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth. Baked @
500F for abt. 8 minutes, stone above and below.

Dee Dee




Nice looking pizza, Dee Dee. I hope you enjoyed your pizza

Yes it was Kent who doesn't quite care for pizza pics. Anyway, I'm
mainly in lurk mode here these days. Life's too short for such
unnecessary and petty nastiness.

Dee Dee, I understood that I can buy the perforated pans. I wanted to know,
rather, how have you cooked that beautiful pizza: on the stones or on the
perforated pan, or both?
Thank you
Pandora
------------------------------------------------
"Dee Randall" ha scritto nel messaggio
...

"Pandora" wrote in message
...

"Bob G" ha scritto nel messaggio
...
Dee Dee,
Please explain using a stone above and below. How far apart, etc.
Another question...does that perforated pan you are using help to
prevent it from becoming soggy?
Thanks,
Bg

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth.
Baked @ 500F for abt. 8 minutes, stone above and below.

Dee Dee

Excuse me. I didn't understand. Have you made this pizza in the oven or
over a BBQ?
This perfored pan, isn't used for BBQ pizza? i've never seen it!!!
pandora

Pandora, I posted pictures of the oven & stones I made my pizza in/on.
Give it a look-see.

I had previously posted the pictures of the perforated pan I use for
pizza -- up close and personal -- tee hee.
Then I think Wayne posted a site where they are readily available for
purchase.
I don't know anything about doing BBQ pizza, but there is another pan
called 'perforated pizza pan' which has only holes in it. Mine is
actually a screen - in the manner of a frying pan screen, similar but
different, but there are no round holes -- just diamond holes and more
sturdy.
Dee Dee

"~patches~" wrote in message
...
Dee Randall wrote:

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth.
Baked @ 500F for abt. 8 minutes, stone above and below.

Dee Dee




Nice looking pizza, Dee Dee. I hope you enjoyed your pizza

Yes it was Kent who doesn't quite care for pizza pics. Anyway, I'm mainly
in lurk mode here these days. Life's too short for such unnecessary and
petty nastiness.

Yes, hatefulness is best left to enjoy on oneself; not others.
Thanks for your nice comments.
Appreciated.
Dee Dee

------------------------------------------------
"Dee Randall" ha scritto nel messaggio
...

"Pandora" wrote in message
...

"Bob G" ha scritto nel messaggio
...
Dee Dee,
Please explain using a stone above and below. How far apart, etc.
Another question...does that perforated pan you are using help to
prevent it from becoming soggy?
Thanks,
Bg

"Dee Randall" wrote in message
...

except this one has Pepperoni
http://tinypic.com/fw6cz4.jpg

http://tinypic.com/fw6cqx.jpg

http://tinypic.com/fw6cfm.jpg

http://tinypic.com/fw6b00.jpg

PLEASE Kent -- tee hee! or was it someone else, I forget.

Chewy crust, doesn't quite flip downward when you take it to mouth.
Baked @ 500F for abt. 8 minutes, stone above and below.

Dee Dee

Excuse me. I didn't understand. Have you made this pizza in the oven or
over a BBQ?
This perfored pan, isn't used for BBQ pizza? i've never seen it!!!
pandora

Pandora, I posted pictures of the oven & stones I made my pizza in/on.
Give it a look-see.

I had previously posted the pictures of the perforated pan I use for
pizza -- up close and personal -- tee hee.
Then I think Wayne posted a site where they are readily available for
purchase.
I don't know anything about doing BBQ pizza, but there is another pan
called 'perforated pizza pan' which has only holes in it. Mine is
actually a screen - in the manner of a frying pan screen, similar but
different, but there are no round holes -- just diamond holes and more
sturdy.
Dee Dee



"Pandora" wrote in message
...
Dee Dee, I understood that I can buy the perforated pans. I wanted to
know, rather, how have you cooked that beautiful pizza: on the stones or
on the perforated pan, or both?
Thank you
Pandora

I cooked the pizzas (3), one at a time, DIRECT on the bottom stone (pretty
messy, too, huh?). The top stone is just a stone that I bought to create a
little extra concentrated heat on the pizza -- sort of like a box. You can
buy the stone insert that has stone on the sides of the wall of your oven,
but it is a little too expensive in my opinion (for me).

1) I slide my pizza out of the oven onto a solid pizza pan.

a. (I could slide my pizza out of the oven onto the pizza screen if I want,
but I still have to cut it on something solid.)

2) I transfer the pizza from the pizza pan to the pizza screen to cool for
only a minute or so.

3) Then I transfer it back from the pizza screen to the solid pizza pan to
cut.

4) Then I transfer it back to the pizza screen, so it will not be soggy on
the bottom. This only takes a minute or two to do, all the while the pizza
is setting-up, cooling down enough not to burn your mouth.
HTH
Dee Dee

On Sun, 20 Nov 2005 11:44:32 -0500, Dee Randall wrote:

I don't know anything about doing BBQ pizza, but there is another pan called
'perforated pizza pan' which has only holes in it. Mine is actually a
screen - in the manner of a frying pan screen, similar but different, but
there are no round holes -- just diamond holes and more sturdy.

So, you put the pizza on it and then baked the pizza on the screen on
your stone? Hmmmm. I bought one of those things years ago, but
haven't used it that way.
--

Practice safe eating. Always use condiments.

On Sun, 20 Nov 2005 11:34:54 -0500, Dee Randall wrote:


I pull out the pizza onto the solid pan; I immediately put it onto a
perforated pan for a couple of minutes while it cools; put it back on the
solid pan to cut, then put it back onto the perforated pan so it won't get
soggy. Not a problem -- just don't want the pizza to go wet/soggy and
limpy.

Why not just cut/keep your pizza on the wood? I don't think it will
have time to get soggy!
--

Practice safe eating. Always use condiments.