I recently obtained a Super Stone pan made by Sassafras Enterprises of Evanston, IL, dated 1996, back when their products were made in the USA. My first outing with this 14x11 inch cooking vessel was a Chicago-style thin crust using my favorite dough recipe, a sauce with 6in1 tomatoes as the base, along with Scamorza cheese made by Chellino. The pizza was assembled on the stone and baked in a 400 degree oven for 28 minutes. I couldn't be more pleased, as the texture of the crust was perfect for my tastes, with just the right amount of crispness. It was also my first time using 100% Scamorza cheese on top, as I've previously always incorporated it as part of a blend. It adds a slightly more salty taste, which is very pleasant while not dominating. Normally for a pizza of this size (which is the equivalent of a 14-inch diameter) I would use 8 oz of sauce. That amount was reduced to 5 oz, so the pizza wasn't as "wet" and enabled the taste of the Italian sausage, crust and cheese to move to the forefront. I've been making pizza for about 25 years and it's a wonderful hobby, as there's always something new to learn.
