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wrote:
> Can you really get a crispy pizza with a perforated pan like you can
> with a pizza stone? Should I just spend the $99 for an All Clad Pizza
> Stone?
>
> I use cornmeal to help roll my pizza off the peel onto the stone but
> with a perforated pan the cornmeal is gonna be all over the bottom of
> my oven.
>
> Sounds like I need a stone but which one please? I'm dying to make
> more pizza!

$99 for an All-Crap stone, 99 bucks for a friggin' slab of fire brick
what ain't worth more than two bucks... have you got rocks in your
head?

You can buy a perforated pizza pan for about $8. You can buy a pizza
screen for $3. But for about $25 you can get the rolls royce of pizza
pan sets from Chicago Metallic, super heavy duty, a perforated pan and
a non-stick deep dish pan it goesinto for serving, and even a pizza
cutter and pizza instructions that are pretty good. And yes, a
perforated pizza pan really works... even on a covered grill, the best
way to bake pizza... 'bout half the time I use my grill I slap a
perforated pan pizza on. Naturally if you don't know how to make pizza
dough (and pizza sauce) how you bake it matters not a whit... so don't
go blaming the perforated pan if your pizza benchmark is Da Hut or
Boboli Boy.

Do you have any idea how little space a perforated pizza pan takes up
in your kitchen...

http://www.cooking.com/products/shprodde.asp?SKU=101541

Sheldon