On Mon, 21 Jul 2008 19:59:33 -0400, Tracy > wrote:



>Yup, I used an aluminum (shudder) pizza pan I bought from the restaurant
>supply store. I don't like it much at all. The bottom suffers. This
>dough handled it much better than my previous attempts though.

Another trick Peter Reinhardt recommends is turning the pan upside
down and preheating it, just as you would a pizza stone. Then slide
the pizza onto the upside down pan, when you get ready to bake.

Another idea from him.. You can lightly oil the pan with olive oil
and that seems to help with browning and cooking. It sort of "fries"
this way. It really works pretty well...believe it or not. I tried
it when I was back east last year and had no pizza stone.
>
>One of these days I am gonna get me a pizza stone - or unglazed tiles -
>or bricks. Just something else.

It does make a difference...really!!

Christine