On Thu, 03 Jul 2014 12:55:21 -0400, jmcquown >
wrote:

> On 7/3/2014 12:30 PM, Brooklyn1 wrote:
> > A perforated pizza peel is just another gimmick to pick the pinhead's
> > wallets, and add kitchen klutter. Use a perforated pizza pan (or
> > pizza screen) and you'll need no pizza peel and no pizza stone... a
> > pizza stone for a home oven is also a gimmick, you cannot turn a home
> > oven into a brick oven, can't be done, only the bricks for brains
> > believe they can.

He's an idiot.
>
> Some people really seem to love pizza and make it often. They're the
> ones who want these things. I don't think about pizza enough to care
> one way or the other.

I love pizza and have perfected my own to the point that my family and
I prefer it to the product of every pizza palace in town. It doesn't
keep me from eating pizza out, but it does make me wonder why I
continue to do it - so I'll call it shopping the competition.
>
> My middle brother used to try to give me foodie gifts. I'm really not
> into all that stuff/gadgets. Years ago he gave me a pizza stone. He
> probably he saw it on some cooking show. I had your basic, garden
> variety apartment electric stove/oven. It worked fine but it was
> nothing to write home about. I tried to use the pizza stone but even
> with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
> It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
> Of course you have to oil the pan.

People often make the mistake of forming their pizza on the cold stone
and then putting it into the oven. I don't know if that's what you
did or not. You always need to put the cold stone into a cold oven
(treat it like a clay pot in that respect) and then turn the oven up
as far as it will go - which is at least 450°. A pizza stone needs to
heat up in the oven for 45-60 min and tiles need at least 30.

I have double ovens. The bottom shelf in one is lined with the
unglazed tiles I've used for the last 20 years, the bottom shelf of
the other has a huge rectangular stone on it and they live in my ovens
24-7-365.
>
> I had one of those perforated pizza pans at one time. I really only
> found them to work well with frozen pizza. But frozen pizza is not what
> sf is talking about.
>
Thank you. I still have one of those, but I never make frozen pizza.
Not sure why it's still around, but I use it from time to time.

Making scratch pizza at home isn't the big fat deal that it used to
be. I still make my own pizza dough, but people who live in
metropolitan areas can buy decent pizza dough in bags for just a
couple of bucks at the local supermarket these days. Buy the dough,
buy the toppings and make fresh pizza after work.

This is the last pizza I made.
http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
Those chunks are eggplant. I used leftover ratatouille and it was
delicious.



--
All you need is love. But a little chocolate now and then doesn't hurt.