On Wednesday, July 2, 2014 7:18:13 PM UTC-4, sf wrote:
> Didn't know they existed until I saw this episode, but it makes
>
> perfect sense to me and now I want a perforated pizza peel!
>
> http://livewellnetwork.com/Good-Cook...herita/8368936

In case you're interested, I have been baking my pizzas on
these things for some time now. No peel necessary.
http://www.webstaurantstore.com/3223...zza-disks.html

Gives me a reasonably crispy crust in the lower part of a hot home
oven without having to heat up pizza stones / quarry tiles for an hour.

Wetter, thinner dough, no 2nd rise, hot-hot oven for a "thin-crust"
pizza. Drier, thicker dough, let it rise a little bit for a second
time, not-as-hot oven for a "thick-crust" pizza. I like 'em both ways.

--
Silvar Beitel