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!

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

On 25 May 2005 16:59:23 -0700, wrote:

> Can you really get a crispy pizza with a perforated pan like you can
> with a pizza stone?

IMHO: No.

> Should I just spend the $99 for an All Clad Pizza Stone?

If your last name is Trump or Rockefeller, sure why not? Otherwise,
you need to get your head examined.

$99 for a "pizza stone"? Have you ever heard the saying about fools
and their money?

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!
>
>
>
For about 10% of the price of the All Clad stone, you can buy unglazed
tiles from your building supply place.

Bubba

--
You wanna measure, or you wanna cook?

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

<$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?

Funny that the reviewer at the link YOU pointed to says:

My next purchase is a pizza stone.

> 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

<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?

There's no challenge. Just differences of opinion. Your opinion is
valuable to me. Thank you for the info. I do want crispy pizza so I
guess I'll have to try another brand of stone.

Thank you

On 26 May 2005 04:26:13 -0700, wrote:

> I went to my building supply store and they can order a box for $45,
> and just 8x8" tiles. Not very appealing.

You have to buy an entire box of tiles? I can buy them one at a
time... so look around, you can find them in smaller quantities.

> wrote in message
oups.com...
> 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'll vote on the side of those calling for a stone, but don't waste
your money on the $99 All Clad; you can get at least equivalent
or better results from much less expensive stones, including the
unglazed tiles from the building supply store that have already
been mentioned.

When I started making my own pizza, it was on a regular pan,
then a perforated pan - which was a slight improvement, but
never really gave me the crust I was looking for. It was only
after I went to a stone that I got consistently good crusts.
And just to again chime in with many of the other stone
advocates here, I generally keep it in the oven all the time (even
when you're not baking pizza on it, it still adds thermal mass
to the oven, which is almost always a good thing in terms of
stabilizing oven temps).

Bob M.
>
> 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!
>