sf wrote:
> On Sun, 20 Feb 2005 13:52:16 -0600, zxcvbob
> > wrote:
>
>
>> I have a lot better luck using the pan than
>> I did trying to use a preheated baking stone.
>
>
> Here are two "tricks"
>
> 1. Don't use a baking stone unless it's the size of your
> oven rack - otherwise you're trying to hit a bull's-eye.
>
> 2. The motion is in your wrist and the same sort of action
> chefs use to flip food in the pan. Use a forward motion and
> then quickly pull back.
>
>
>
> sf


That wasn't the problem. I meant the pizzas *cook* better in the thin
metal pan. And since the baking stone (and my wok) mysteriously
vanished a couple of years ago (right about the time the school was
having a rummage sale), I haven't bothered to replace it.

Bob