On Feb 15, 1:07*am, "Jean B." > wrote:
> My daughter wants to make pizza, something she actually started
> doing in her pre-school years, and she wants a pizza pan. *I am
> not quite sure what characteristics I should look for.
>
> Also, she has a gas stove. *I have not used one for... about 45
> years. *She is also unfamiliar with them. *What position should
> the oven rack be in for pizza?
>
> Thanks.
> --
> Jean B.

My 2 cents.....forget abt the pan. I've tried them - terrible
results. Get a decent stone and a peel. My stone is in the middle of
the oven - (electric). Use parchment paper tween dough and peel to
slide it more easily onto the stone.

Yank out the paper halfway thru the baking time. I always remove my
crust after 8 minutes, then add toppings, then put back into oven for
another 10-12 minutes.

On Mon, 28 Feb 2011 07:42:18 -0800 (PST), Kalmia
> wrote:

>Yank out the paper halfway thru the baking time. I always remove my
>crust after 8 minutes, then add toppings, then put back into oven for
>another 10-12 minutes.

At what temperature? If I left mine in the oven that long, I'd have
cinders.

-- Larry

> wrote in message
...
> On Mon, 28 Feb 2011 07:42:18 -0800 (PST), Kalmia
> > wrote:
>
>>Yank out the paper halfway thru the baking time. I always remove my
>>crust after 8 minutes, then add toppings, then put back into oven for
>>another 10-12 minutes.
>
> At what temperature? If I left mine in the oven that long, I'd have
> cinders.
>
> -- Larry
>
>
So would I have cinders. We keep the stone on the bottom rack all the time.
Heat the stone for 45 minutes at maximal oven temp. Pizza is done in 7-8
minutes.

Kent

On Feb 28, 7:30*pm, wrote:
> On Mon, 28 Feb 2011 07:42:18 -0800 (PST), Kalmia
>
> > wrote:
> >Yank out the paper halfway thru the baking time. I always remove my
> >crust after 8 minutes, then add toppings, then put back into oven *for
> >another 10-12 minutes.
>
> At what temperature? If I left mine in the oven that long, I'd have
> cinders.
>
> -- Larry

About 425.