On Sun, 28 Sep 2014 14:31:07 -0500, Becca EmaNymton
> wrote:

> On 9/28/2014 1:32 PM, Brooklyn1 wrote:
> > On Sun, 28 Sep 2014 12:46:55 -0500, Becca EmaNymton
> > > wrote:
> >
> >> On 9/28/2014 11:54 AM, tert in seattle wrote:
> >>> Becca EmaNymton wrote:
> >>>> On 9/27/2014 6:09 PM, Bryan-TGWWW wrote:
> >>>>
> >>>>>> George likes a simple cheese pizza, but I like a pizza with everything
> >>>>>>
> >>>>>> on it. I put so many toppings on it, that the center does not get done,
> >>>>>>
> >>>>>> so I have cut way back. My favorite is pepperoni and cheese.
> >>>>>>
> >>>>> Becca, concentrate the added toppings around the periphery, instead of
> >>>>> distributing them equally to the center. Especially, high moisture items
> >>>>> should never be added at the center. Better eating through physics.
> >>>>>
> >>>>> And hey, you should email me so I can send you a reply.
> >>>>>>
> >>>>>> Becca
> >>>>>
> >>>>> --Bryan
> >>>>
> >>>> Thanks for that advice, Bryan, I will send you my email address.
> >>>>
> >>>> Becca
> >>>
> >>>
> >>> another trick is put the cut veggies in the oven while it preheats to
> >>> drive off some of the moisture ... I do this with green peppers and
> >>> mushrooms mostly and spread them out on a small baking sheet
> >>
> >> Thanks Tert, I appreciate that advice.
> >>
> >> Becca
> >
> > Seems like a lot of extra unnecessary work... I top pizza with all
> > kinds of raw veggies, same as any pizzaria, and have never had a
> > moisture problem... I top with onions, peppers, eggplant, mushrooms,
> > even zukes, and I'm generous. Maybe your oven is not hot enough so
> > the veggies are stewing... I can see that happening when using a pizza
> > stone... because once the cold raw pie is set on the hot stone water
> > vapor is created underneath the pie, permeates the stone and the
> > temperature of the stone drops drastically and never recovers past the
> > point water boils... pizza stones produce stewed pizza. Get rid of
> > that fercocktah stone and use a perforated pan. Pizza stones are
> > pandered to those who didn't do well with high school science.
>
> My pizza pan is perforated, it looks like this:
>
> http://shop.manpans.com/perforated-pizza-pan/
>

As usual, he's an idiot. Dollars to donuts he's never made a real
scratch (not previously frozen) pizza in his life.



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