> wrote in message
oups.com...
>I went to my building supply store and they can order a box for $45,
> and just 8x8" tiles. Not very appealing. So some here say yes you
> can make it on a perforated pan and others say no you can't.
>
> And the perforated pan advocate does not address the cornmeal that's
> gonna go all over the bottom of my oven.
>
> Current sco Pizza Stone 2 Perforated Pan 0
>
I'm not sure I understand your situation. You say you use a peel to put
your pizza onto the stone...sounds like you already have a stone??

I have a perforated pizza pan and I sprinkle it with cornmeal before
putting the dough on. I don't use a *ton* of cornmeal, though, and I
don't use a peel. The excess cornmeal that comes out of the holes ends
up on the countertop, not in the oven.

Does the crust get crispy? Not like it does with a stone, but moreso
than it does w/ a non-perforated pan. Unless I cook the pizza on the
grill, and then it does get a nice crackly crust (I'm not brave enough
to cook a pizza on the grill w/out a pan or stone!).

In any case, it's your money. If crispy pizza is so important to you
that you need to keep score and make challenging remarks to the group,
why don't you just go for the stone? Then come back and let us know
what we're missing!

Chris