Author Topic: Pan thick style vs with Stone  (Read 1207 times)

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Offline PizzaAlaJoey

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Pan thick style vs with Stone
« on: September 09, 2013, 10:43:53 PM »
So we make two thick style pizzas every Christmas and I was wondering what I should do to kick it up a knotch. We have been using two pans (one steel and one aluminum). Both have different baking properties. I was thinking of perhaps baking thick style on a stone. Is this a good idea? Seems that everyone who uses only stones don't see that with a pan it's the exact inverse techniques that work.     ???


 

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