"sf" > wrote in message
...
> On Thu, 03 Jul 2014 12:55:21 -0400, jmcquown >
> wrote:
>
>> On 7/3/2014 12:30 PM, Brooklyn1 wrote:
>> > A perforated pizza peel is just another gimmick to pick the pinhead's
>> > wallets, and add kitchen klutter. Use a perforated pizza pan (or
>> > pizza screen) and you'll need no pizza peel and no pizza stone... a
>> > pizza stone for a home oven is also a gimmick, you cannot turn a home
>> > oven into a brick oven, can't be done, only the bricks for brains
>> > believe they can.
>
> He's an idiot.
>>
>> Some people really seem to love pizza and make it often. They're the
>> ones who want these things. I don't think about pizza enough to care
>> one way or the other.
>
> I love pizza and have perfected my own to the point that my family and
> I prefer it to the product of every pizza palace in town. It doesn't
> keep me from eating pizza out, but it does make me wonder why I
> continue to do it - so I'll call it shopping the competition.
>>
>> My middle brother used to try to give me foodie gifts. I'm really not
>> into all that stuff/gadgets. Years ago he gave me a pizza stone. He
>> probably he saw it on some cooking show. I had your basic, garden
>> variety apartment electric stove/oven. It worked fine but it was
>> nothing to write home about. I tried to use the pizza stone but even
>> with a good sprinkling of cornmeal, the dough/crust stuck like crazy.
>> It sure didn't do that when baked on a nicely seasoned heavy pizza pan.
>> Of course you have to oil the pan.
>
> People often make the mistake of forming their pizza on the cold stone
> and then putting it into the oven. I don't know if that's what you
> did or not. You always need to put the cold stone into a cold oven
> (treat it like a clay pot in that respect) and then turn the oven up
> as far as it will go - which is at least 450°. A pizza stone needs to
> heat up in the oven for 45-60 min and tiles need at least 30.
>
> I have double ovens. The bottom shelf in one is lined with the
> unglazed tiles I've used for the last 20 years, the bottom shelf of
> the other has a huge rectangular stone on it and they live in my ovens
> 24-7-365.
>>
>> I had one of those perforated pizza pans at one time. I really only
>> found them to work well with frozen pizza. But frozen pizza is not what
>> sf is talking about.
>>
> Thank you. I still have one of those, but I never make frozen pizza.
> Not sure why it's still around, but I use it from time to time.
>
> Making scratch pizza at home isn't the big fat deal that it used to
> be. I still make my own pizza dough, but people who live in
> metropolitan areas can buy decent pizza dough in bags for just a
> couple of bucks at the local supermarket these days. Buy the dough,
> buy the toppings and make fresh pizza after work.
>
> This is the last pizza I made.
> http://tinypic.com/usermedia.php?uo=...c#.U7WwA7GTGNs
> Those chunks are eggplant. I used leftover ratatouille and it was
> delicious.

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