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breakingnews · 11-11-2006, 08:25 PM

I found using a pizza stone is absolutely necessary. There's really no other way to get the crust to cook evenly and attain that crunchy outside/chewy inside texture. Before I bought a stone, I'd just throw the pizza directly on the oven rack, but it was really hard to time the crust cooking/cheese melting.

And, like SD, I always handmade the dough. About 15 minutes to mix and knead it, wait an hour for it to rise.

My favorite: fresh tomato pie with roasted garlic.

11-11-2006, 08:25 PM	#8
breakingnews Q_Q Join Date: Oct 2003 Location: somewhere in between Posts: 995	I found using a pizza stone is absolutely necessary. There's really no other way to get the crust to cook evenly and attain that crunchy outside/chewy inside texture. Before I bought a stone, I'd just throw the pizza directly on the oven rack, but it was really hard to time the crust cooking/cheese melting. And, like SD, I always handmade the dough. About 15 minutes to mix and knead it, wait an hour for it to rise. My favorite: fresh tomato pie with roasted garlic. __________________ Gone crazy, be back never.