"somebody" > wrote:
> I used to get pizza at a place in Denver by Wash park that put something on
> the pie tin under the pizza. I think it was corn meal, or something
> similar. I really liked how that tasted with the crust... I think I will
> try it. Anyone ever do that with pizza? I suppose I just spray the tin
> with canola oil as usual, and then just sprinkle corn meal on it.

My favorite pizza uses no pan. Right into the ovens floor. I don't know if
it's metal.
Blodgett. No conveyor belts. Crispy, snaps. Mostly you get black specs from
previous cooking, adding to flavor.

That said, I don't see anything wrong with sandy bottom. I know what your
talking about. Reminds me of sugar story. Friend had pizza shop. Lady asked
for the sweet pizza. Said, we don't sweeten pizza. Then in after thought,
dough was prepared where possible remnants of some other product was made.
I like sweetness. The sauce I like has to be sweet, and that's enough for
me. Sweet dough is what I always think of trying to make anyway.

Greg