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Hank Rogers[_4_]

wrote:
> On Saturday, June 20, 2020 at 7:46:41 AM UTC-5, Sheldon wrote:
>>
>> 'Zactly! Pizza stones are just an added expense for those who know
>> zero about cooking. As soon as a raw cold pizza is placed on a heated
>> stone it's temperature drops signicantly into the COLD zone and a home
>> oven can't reheat it for at least 10 minutes.
>>
> I've always read those pizza stones should be preheated for at least an
> hour in the home oven. Heating for twenty minutes does not even begin
> to get it hot.
>>
>> Most pizzarias with
>> real pizza ovens use perforated pizza pans for baking and that's what
>> I've been using for some 40 years. The pizza in the perforated pan
>> should be set to serve in its matching deep dish pan to prevent
>> condensation at the bottom of the pizza.
>>
> My favorite pizza joint does not have a stone oven nor do they use any type
> of pan. Also, they don't serve any type of 'pan' pizza. It is a gas oven
> with a conveyor belt the pizza rides on traveling through the oven. The
> pizzas come out perfectly browned on the bottom and somewhat crispy. No
> floppy slices of pizza when they're picked up from the plate but not stiff
> as a board either.
>
> Before you go off on a tangent they had to install a pizza oven that fits
> the space of their establishment. The pizza must be darn good as they
> never lack for customers.
>
> At home when I do a Newman's Own it says to cook the pizza directly on the
> oven rack. Do not use a pan of any sort if you want a browned bottom crust.
> I do as the instructions say and I end up with a perfect crispy crust every
> time.
>

Newman ain't as smart as Popeye