On 5/18/2015 10:42 AM, Paul M. Cook wrote:
> "dsi1" > wrote in message
> ...
>> On 5/18/2015 10:09 AM, Paul M. Cook wrote:
>>> "sf" > wrote in message
>>> ...
>>>> On Mon, 18 May 2015 03:52:49 -0700, "Julie Bove"
>>>> > wrote:
>>>>
>>>>>
>>>>> "sf" > wrote in message
>>>>> ...
>>>>>> Ah, yes. Comments from a male who was BORN knowing what to do and how
>>>>>> to do it. Yeah, sure. I'm not buying that bridge.
>>>>>
>>>>> The only real problems I ever had were restraint in topping and not
>>>>> letting
>>>>> the dough rest long enough. Even when I made plain cheese, I was
>>>>> piling
>>>>> too
>>>>> much cheese on there.
>>>>
>>>> So you knew from the get-go how long to heat the stone, how to roll
>>>> out dough, how much flour to put on the peel and how to slide the
>>>> finished pizza off the peel onto the stone without losing any
>>>> toppings? I had a learning curve and so does my husband. The other
>>>> clowns here aren't worth responding to anymore because they're just
>>>> blowing it out their asses.
>>>
>>> You can make a darn good pizza without a stone. He should have started
>>> with
>>> a pan rather than a stone and peel. I'll admit they can be tricky.
>>>
>>>
>>>
>>>
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>>
>> I just put the pizza on a sheet on the bottom of the oven. Obviously, you
>> can't do this if you have exposed elements on the bottom. When the bottom
>> is done, I'll use the broiler for the top. This method works great.
>
>
> I get the oven up top 550 and keep it there for 30 minutes before loading
> the pizza in. I use plenty of olive oil on the pan. This gives a very
> rapid cook time and a nice crust. Takes no more than 15 minutes.
>

That sounds like a good method. I'll have to try it. Thanks!

>
>
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