"sf" > wrote in message
...
> On Sun, 6 Dec 2009 23:53:58 -0800, "Kent" > wrote:
>
>>
>>"sf" > wrote in message
. ..
>>>
>>> I've seen this mentioned here a couple of times... use a skillet, so I
>>> tried it tonight. The bottom crisped up very nicely, the cheese got
>>> nice and melty, but the top of the crust wasn't as crisp as it would
>>> have gotten in the oven. I had a cover on the pan - should I not have
>>> bothered?
>>>
>>> --
>>> I love cooking with wine.
>>> Sometimes I even put it in the food.
>>>
>>>
>>Toaster Oven, Toaster Oven, or Toaster Oven!!!!!!!,
>>
>>I'd tried everything possible without a good answer. My younger brother
>>advised using a toaster oven. I never listen to him. After years of
>>frustration I did, and I couldn't live without it. Buy a very cheap
>>toaster
>>oven if you're only going to use it for pizza, as I did. Basaically you
>>have
>>to heat from the top and the bottom to make it work. Heat it at 450F in
>>the
>>center rack on the two sided[toaster] setting. If it's frozen or
>>refrigerated, let the pizza warm to room temp, or close to it before
>>starting.
>>
>>Life will never be the same.
>>
> I know it's perfect in an oven, but I want the skillet people to come
> out and tell me their secrets.
>
> --
It won't work in an oven. You have to have heat from the top and the bottom,
as in a toaster oven. It broils and bakes at the same time. Your cheese will
melt on top, and the bottom will retain its crisp character. I think the one
I use cost less than $50 at Walmart.