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I think you should use a quality pizza stone, but you were unfairly treated for espousing the idea that one would choose to use quality ingredients, rather than
by 18pfsmt 7y ago
I think you should use a quality pizza stone, but you were unfairly treated for espousing the idea that one would choose to use quality ingredients, rather than accepting some inferior product (or at least a relatively expensive product).
- graycat 7y agoA pizza stone needs an oven, typically a quite hot oven, and some significantly long pre-heating. The stone gives a crisp bottom. For the actual, final baking, I'm not using an oven and am using just a common, restaurant style, all steel saute pan with a circular flat bottom about 8" in diameter. So, I get the bottom of the pizza crisp and as brown as I want. And I cover the pan to create an oven that does cook the dough some more and melt the cheese. All of this is my response to the OP about shrinkflation. I've outlined a response -- 20 minutes, 9 cents of flour, crisp bottom, sauce, cheese, and sausage of your choice, etc. My post is just in response to the OP's shrinkflation and not throwing down a gauntlet as the world's greatest pizza, better than NYC, Chicago, Naples, etc. For one, do some arithmetic on the 1 kg of flour, split 8 ways, and the 7" diameter -- get a relatively thick pizza, and people who want pizza very thin might not be happy.