Arthur Shapiro > wrote:

>
>>> The latest hot (pi) cooking research recommends a 1/4-inch thick steel
>>> plate heated as high as your oven will go, and then positioned right
>>> under the broiler. Pop the pizza on, and it cooks in 1-2 minutes at
>>> temperatures comparable to the hottest wood-fired pizza oven.

>Very interesting article.

>How do folks think this would work with a store-bought frozen pizza? (Yeah,
>I know it isn't gourmet but the convenience factor is worth something for a
>routine meal.)

I'd say there is no reason to do this with frozen pizza -- it's already
baked.


Steve
>
>Art