okay so maybe I'm easily conned. However, I know that the texture of the
pizza crust is different ont he pizza stone than on a cookie sheet. BUt,
when my customers ask me, if they have neither, I just tell them to put it
on the oven rack. Wendy
----- Original Message -----
From: "Vox Humana" >
Newsgroups: rec.food.baking
To: >
Sent: Wednesday, December 21, 2005 9:02 AM
Subject: Pizza Screen vs. Stone


>
> "Reg" > wrote in message
> news
> > Wendy wrote:
> >
> > > I have a stone from Pampered Chef. I don't preheat. I make whatever
it
> > > is,usually pizza, put on stone, putin preheated oven, cook for 10-15
> > > minutes, then usually broil for 2-3 mins. Remove from oven and cut,
> serve.
> >
> > That works, but the stone provides no benefit. You may as
> > well use a regular sheet pan.
> >
>
> If you used an ordinary baking sheet rather than the Pampered Chef stone,
> you wouldn't get the opportunity to spend $XXXX and several hours in
> someone's home nor would you get 38 cents worth of food samples or a
> demonstration of the latest can opener.
>
>
> _______________________________________________
> Rec.food.baking mailing list
>
> http://www.otherwhen.com/mailman/lis...ec.food.baking
>
> To unsubscribe send a mail to and
then reply to the confirmation request.
>
>
> --
> No virus found in this incoming message.
> Checked by AVG Free Edition.
> Version: 7.1.362 / Virus Database: 267.14.1/207 - Release Date: 12/19/2005
>
>