On Mon, 11 Aug 2014 11:20:58 -0600, Mayo > wrote:

> On 8/11/2014 11:11 AM, sf wrote:
> > On Mon, 11 Aug 2014 10:33:37 -0600, Mayo > wrote:
> >
> >>>
> >>> Maybe this one is better http://imgur.com/a/lJme3
> >>>
> >>>
> >> Wow, it sure is.
> >
> > Thanks, that was 5 minutes at the lowest level in the oven. I am not
> > a char freak on pizza, I like the deep brown of mine.
> >>
> >> Did you cook that on a pizza stone?
> >
> > Yes, this one. http://www.chefdepot.net/pizzamaking.htm
> > I used unglazed quarry tiles for years and still have them in the
> > other oven (double ovens), so both ovens can crank out pizza when the
> > family is over for pizza night.
> >
> > I've had my eye on a baking steel for pizza, but I can't bring myself
> > to spend the money on one... yet. I will someday.
> > http://bakingsteel.com/shop/baking-steel/
> > http://www.cooksillustrated.com/equi...0-baking-steel
>
> That first rectangular stone is identical to the one I've used for years
> - just a wonderful, but heavy tool.

You're a fellow pizza baker? Great! It will be nice to hear what you
do too. I made a really nice potato pizza *once* and have intended to
do it again, but haven't so far. http://imgur.com/MTGddNo
>
> So 5 minutes eh?
>
> On convection roast at maybe 500F?

Yes, 550 if the dial is to be believed. I've never measured it
though. No convect, just straight bake. I want my heat from the
bottom, not circulating.
>
> The CI review was interesting, but they wipe most of it after a few
> seconds if one is not a subscriber.
>
> Still, tall bubbles are always good.

Agree. I hate it when they put oil on the edge so no bubbles can
develop.


--
Avoid cutting yourself when slicing vegetables by getting someone else to hold them.