On Jul 19, 6:41*pm, piedmont > wrote:
> sf > wrote :
>
> snip
>
> > BTW: what distinguishes Brooklyn style pizza from everything else?
> > Are you thinking of a particular pizzeria or is this a general style?
> > Is it based on Roman style, Sicilian style, somewhere else....
>
> Foldable first of all, chewy, smell of yeast, burnt splotches on crust, but
> I'll never get the burn unless I get a commercial oven, not gonna happen.
> So I'll live with dark brown.

We got a pizza stone that you can use on the grill. DH intended to
use
it on the charcoal grill, but its first (and thus far only) outing was
on
the gas grill. We've used it indoors a half dozen times, but it's now
too hot out to run the oven.

Wonderful burn on the crust.

Cindy Hamilton