"Gualtier Malde" > wrote in message
...
> Jaclyn wrote:
>> I'm trying to pick out a pan to bake pizzas in. I'd prefer something that
>> I can leave the pizza in as I slice it, so I'm assuming that aluminum
>> would not be a good choice, and might be damaged by the pizza slicer.
>> (Please let me know if this is incorrect.) Since I don't like crispy
>> crusts, I don't think a pizza stone would be a good choice either. So I
>> guess that leaves me with steel. A quick search of the web revealed that
>> not many companies make steel pizza pans - the only one I've found is
>> made by Norpro. I was just wondering, does anyone here use a steel pizza
>> pan, and do they work well?
>
> Every cookbook, TV show, and magazine I can recall says that baking a
> pizza in a pizza pan gives lousy crust. Everyone recommends baking stones
> and not necessarily "pizza stones" either. The recommendation is for
> plain old brown quarry tiles in sufficient quantity to cover your oven
> rack. Best to take the rack down to "Tiles R Us" or wherever and get them
> to cut some of the tiles for a perfect fit.
>

But he *wants* a lousy (that is, non crispy) crust.


--
Peter Aitken