i am very interested in that, DH's grandfather was cicilian, sp, he said
pizza when he was a kid was a way to stretch food and was nothing like what
we have here, Lee
"ViLco" > wrote in message
...
> Il 11/09/2011 06:30, Storrmmee ha scritto:
>
>> no most it ever needs is a damp cloth, and btw the stone is used to
>> satabilize really, whatever heat your oven is is the temp the stone will
>> come to, it doesn't have to be all the way hot to be useful, but it
>> really
>> does an excellent job on pizza done that way, Lee
>
> My cousin regularlu uses a pizza stone, he always puts it on the
> stovetop's biggest fire and hets it like that, then he puts itg into the
> oven with the pizza over it. He's getting close to the topstove heated
> cast-iron pan and broiler. He still uses the normal oven but I suggested
> him to try with the broiler a-la ALton Brown. We'll see
> --
> Vilco
> And the Family Stone
> Let the liquor do the thinking