I just signed up for this forum, but have used it as a resource for a couple years. As a transplant to North Carolina from the Chicago suburbs, I'm just so appreciative of the great recipes I've found here that nearly duplicate my favorite deep-dish Chicago pizzas. My wife and I thank you!
My question is this: I've just received my first true pizza pan, the PSTK-coated type from Pizzatools, which I learned about here. But I got worried when I opened the box and read the usage instructions. They include the statement, "Do not use olive oil or any soy based seasoning agents!" They suggestion using PAM or other canola oils if sticking occurs. I had read this statement on their web site as well, but thought it applied only to their bare aluminum pans.
Well, as you know, several of the deep-dish recipes here call for ample olive oil in the pan bottom to essentially "fry" a crisp crust.
So... what gives? I know people here use the PSTK pans; do you use olive oil in them? What happens?