I cook on cast iron till it starts getting brown. Then off it comes and directly on the rack. BUT i cheat and use parchment paper. Been making pizzas for years with no issues.Quote:
Originally Posted by Not_A_Llama
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I cook on cast iron till it starts getting brown. Then off it comes and directly on the rack. BUT i cheat and use parchment paper. Been making pizzas for years with no issues.Quote:
Originally Posted by Not_A_Llama
I mean, I'm a huge cast iron nerd myself (Griswold and Wagner mania, I diamond-sand my Lodge pans), and can make a pizza with "no issues".
That said, the link in the OP shows what appears to be a genuinely better result, compared to cast iron, by using a baking steel.
Have you checked Dencol?
http://www.dencol.com/
Just placed my order at Dencol for six of them. $20-something for plasma cut with radiused corner. Easiest decision I'll make this week.
Right on.Quote:
Originally Posted by Not_A_Llama
Not bad. Still perfecting unleavened bread.Quote:
Originally Posted by HBARleatherneck
Wow, I guess I need to get on board with the pizza snobbery if I want to improve my status around here ;). I just use a baking sheet or put it directly on the oven rack, depending on the type of crust.... and I don't recall ever feeling dissatisfied with my pizzas... frozen or home made...
ignorance is bliss, as they say.
Heathen!Quote:
Originally Posted by Sawin
Evidently[Coffee]Quote:
Originally Posted by thvigil11
Quote:
Originally Posted by Sawin
FROZEN [fail]