Author Topic: Jets pizza  (Read 90680 times)

0 Members and 1 Guest are viewing this topic.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #100 on: August 31, 2011, 03:47:14 PM »
Norma,

The Occident flour has a protein content of only 12.4% so that might help explain the slight stickiness in the dough at a hydration value of 65%. You might have to go to a higher protein flour to get rid of the stickiness or reduce the hydration of your recent dough formulation by a percent or two. As for the bottom crust, you may have to use considerably more corn oil in the pan to get the crust to "fry". If that doesn't do the trick, then you might consider getting the same type of pan that Jet's uses, along with a companion lid.

Peter

Peter,

Thanks for posting what I can try.  I will add more corn oil to the pan next week to see if the bottom crust will fry.  My pans might not be seasoned enough yet, since I recently purchased them.  If all else fails, I will see about purchasing a pan like Jetís uses, along with a companion lid. I can see using a conveyor oven could also make a difference in how the bottom crust browns.  I will have to read over the Buddyís and Shields threads again and see how they get their bottom crusts to brown.

I think I can speak for the other taste testers, that we all really liked how this attempt tasted.  It was almost like eating a cloud, but I want to be able to get the bottom crunch, just to see how it tastes.

Norma


Offline Trinity

  • Registered User
  • Posts: 888
  • Extra cheese please!
Re: Jets pizza
« Reply #101 on: September 01, 2011, 06:14:32 AM »
Norma

Oh My God, That looks so good!!!! :chef:
It's an Earth food. They are called Swedish meatballs. It's a strange thing, but every sentient race has its own version of these Swedish meatballs! I suspect it's one of those great universal mysteries which will either never be explained, or which would drive you mad if you ever learned the truth.

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #102 on: September 01, 2011, 07:31:56 AM »
Oh My God, That looks so good!!!! :chef:

Trinity,

Thanks for your compliment!  :)  The crumb and taste of the pizza was really good.

Norma

Offline TXCraig1

  • Registered User
  • Posts: 16011
  • Location: Houston, TX
    • Craig's Neapolitan Garage
Re: Jets pizza
« Reply #103 on: September 25, 2011, 02:48:06 PM »
Has anyone seen this commercial? 

It's an AT&T commercial that features Jet's Pizza. In the commercial, you see some of the insides of their operations. They stretch out a dough ball and at 0:06, it looks like the skin is fully opened and in a pan and it is being scored with a knife in many long slashes as the pan is turned.

I've never seen anything like this. Docking on steroids? or something else?

I didn't find any mention of this in here with a search, but I have not been following this thread, so please forgive me if it has been covered.

CL
"We make great pizza, with sourdough when we can, commercial yeast when we must, but always great pizza."
Craig's Neapolitan Garage

Offline shuboyje

  • Registered User
  • Posts: 1241
  • Location: Detroit
Re: Jets pizza
« Reply #104 on: September 25, 2011, 03:52:54 PM »
That is a thin round pizza of some sort.  I'd guess one of their specialty pies or maybe even a dessert pie.  The jet's right around the corner from me has an open kitchen, and I've never seen them do that, and they certainly don't on the detroit style pizza that seems to be the object of most posts.  It's darn odd for pizza, although it is common in bread.
-Jeff

Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #105 on: October 20, 2011, 08:39:47 PM »
Hi everybody. It is this thread that brought me here. Jets pizza is pretty much the only pizza I will eat if given the choice. Buddy's is okay, Pizza Hut is okay... "Happy's" is atrocious... Jets just has that "certain something" that nobody else has. The texture, the taste - perfection!
I've been eating it since I was a little boy living less than a mile from the original "Jets Party Store" at 14 Mile & Ryan. Back then they sold it by the slice at the "back counter" of the party store. It was awesome. Watching them go from that single party store selling pizza by the slice to a chain the size and popularity of Jet's today is awesome - a true American example of greatness rewarded with success.

I'm posting in here because I am planning on making a go of this - I eat Jets for dinner almost every Saturday night (Small Square Pizza, extra cheese, with Mushrooms and Black Olives, plus a small order of Jet Bread). I'd like to see how close I can get to replicating it.

My first sticking point:  In the post earlier from the Jets manager, he said the dry ingredients mix for mixing with the 16 quarts of water was "1 cup sugar, 1 cup salt, 1 cup yeast" - and then he says "add your flour" - but he doesn't specify how much flour. Can we get a more clear measurement/ratio of these dry ingredients? Any ideas?

Regards,

Tommy Nott

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23460
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #106 on: October 21, 2011, 10:52:23 AM »
Tommy,

There are still a lot of loose ends in this project. Also, we have reached somewhat a stalemate for lack of information needed to do the job properly. I usually take this to mean that people really aren't interested, or least not interested enough to pitch in to help fill in the missing blanks. Some people will offer to do things and profess their love for Jet's pizza but do not deliver.

As an example of what I have encountered in this project, I have not been able to square what I know about the Jet's dough with the Jet's Nutrition Facts. It may be because some Jet's stores are using pan sizes that are different from what Jet's was using before there was a problem--now apparently resolved--with sourcing the pans. If different pans are being used in some Jet's stores, that will mean different quantities of cheese and sauce and different nutrition facts. As you may have noted, I was given pan information initially by a Jet's store manager in Texas that was different than what I later learned. It is quite common for employees of pizza places to dispense information that turns out to be wrong or incomplete. As a result, I tend to take what is told to me with a grain of salt and try to find the answers, or at least try to confirm what is told to me, through things like Nutrition Facts and public documents that I am able to uncover through searches.

For the time being, you might try Norma's stab at the Jet's clone. If you do not have the same pan size you should be able to use the expanded dough calculating tool at http://www.pizzamaking.com/expanded_calculator.html to modify Norma's dough formulation for your particular pan size.

Peter

Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #107 on: October 23, 2011, 03:01:18 PM »
Well, for what it's worth, regarding pan size:

To my memory, Jets "square pizza" has always been rectangular, for as long as I remember. We regularly get them for family parties/etc.. and as I said, I often get a small one on Sat night (although, ironically, last night I did not LOL). I don't remember them ever being an actual "square", even though - admittedly - we do call it "square pizza". so I tend to think that your 8" x 10" is probably correct for the small.

At this point - is there anything I can do to help further the project. What "eyewitness" info do you need? I can walk in pretty much anytime, there are 3 locations within 3 miles of my house (one of those being 'the original party store location') and in fact next Sat I'm planning on getting one anyways.

Let me know.

Thanks,

-TommyNott

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #108 on: October 24, 2011, 09:41:40 PM »
Steve and I were ready for another attempt at a Jetís pizza tomorrow, so I used the formula I posted at Reply 94 http://www.pizzamaking.com/forum/index.php/topic,8247.msg151463.html#msg151463
and the only thing I changed was I used Better for Bread flour, as the formula flour.  At least the dough felt nice after it was mixed.

Norma


Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23460
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #109 on: October 25, 2011, 04:33:23 PM »
To my memory, Jets "square pizza" has always been rectangular, for as long as I remember. We regularly get them for family parties/etc.. and as I said, I often get a small one on Sat night (although, ironically, last night I did not LOL). I don't remember them ever being an actual "square", even though - admittedly - we do call it "square pizza". so I tend to think that your 8" x 10" is probably correct for the small.

At this point - is there anything I can do to help further the project. What "eyewitness" info do you need? I can walk in pretty much anytime, there are 3 locations within 3 miles of my house (one of those being 'the original party store location') and in fact next Sat I'm planning on getting one anyways.

Tommy,

Thank you for your offer to help.

I will accept whatever information you can provide. I believe that you are correct that the small square Jet's pizza is made in an 8" x !0" pan.

The kind of information that would be most useful is the dimensions and weight of a basic small square pan pizza from Jet's and also any information on the amount of sauce and cheese used. The dimensions would be the dimensions of the top and bottom surfaces of the pizza and its depth (measured on either on a slant or vertically), and the weight would be the weight of the baked pizza. The easiest pizza to analyze from a reverse engineering and cloning standpoint is a plain cheese pizza, simply because it has the fewest ingredients. Next would be a pepperoni pizza provided that the number of pepperoni slices are counted. Measuring the diameter of a typical pepperoni slice would also be helpful. To facilitate the measurements, I usually advise that the pizza purchased be uncut.

I would prefer that the weight of the pizza be taken as soon after purchase as possible although if you live near the Jet's store that should be OK since the loss in weight of a just baked pizza is quite small over a short travel distance. For reasons of accuracy, I prefer that the weight be in grams if possible.

Getting an idea as to the amount of sauce and cheese used on a given pizza is one of the hardest parts of the exercise. I typically watch the utensils used to measure out pizza sauce, like Spoodle or similar portioning control devices, and I note the color of the handle if such a device is used since many such devices are color coded as to the bowl volume. Asking a worker how much sauce and cheese is used on the pizza is also a good idea (like: "Out of curiosity, how much sauce and cheese do you put on a small square pepperoni cheese pizza?" and "How many pepperoni slices are you supposed to put on a small square pizza?") and you might get an answer if the worker has been properly trained. Or if you are in a position to observe the pizza being assembled, you might use your best estimate as to the amounts of sauce and cheese used.

Whenever I am in a pizza establishment trying to gather information, I pay close attention to what the people are doing and how they make the pizzas. I might even try to time the duration of the bake although workers will often tell you what that time is if asked. I also look at what equipment and other items are on hand, including coolers, mixers, bags of flour, cans of tomatoes, etc. Of course, often these items are not in the view of customers.

Peter

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #110 on: October 26, 2011, 10:18:27 AM »
At least I made the attempt at a Jetís pizza after my MMís attempt, so the Jetís attempt pictures werenít deleted.  Although I used the same formula as I used in my last attempt, and only changed the flour to Better for Bread, my last attempt with Occident flour was better in my opinion.  I used manteca to oil my pan, but guess shouldnít have used that as the oil either.  The taste of the Jetís attempt was good, but still didnít have the crunch on the bottom of the pizza like a Jetís pizza does.

Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #111 on: October 26, 2011, 10:20:14 AM »
Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #112 on: October 26, 2011, 10:21:23 AM »
Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #113 on: October 26, 2011, 10:22:39 AM »
Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #114 on: October 26, 2011, 10:23:53 AM »
Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #115 on: October 26, 2011, 10:25:25 AM »
Norma

Offline norma427

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 24235
  • Location: Lancaster County, Pa.
  • Always working and looking for new information!
    • learningknowledgetomakepizza
Re: Jets pizza
« Reply #116 on: October 26, 2011, 10:26:14 AM »
Norma


Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #117 on: October 26, 2011, 12:48:48 PM »
Okay then, my mission for this Saturday is clear.

I will order one small Jets pizza, and hang around in-store while they make it and ask a few questions, like:

1.) How much sauce
2.) How much cheese

I will ask them to NOT cut it, and will take it home immediately (I live less than 2 miles away), and weigh it on our kitchen scale.

I will measure across the top both ways, and then also along the bottom both ways.  I can then cut into it and measure the depth at whatever point you want... (the middle?)

I'm also willing to scrape off the cheese and sauce and get a measure of just the dough, if you like.

Let me know.

Thanks,

-Tommy Nott

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23460
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #118 on: October 26, 2011, 01:15:51 PM »
Tommy,

You can take a measurement of thickness at the middle. I just want to have a rough idea. An average thickness would also be good.

I am more interested at this point in the amounts of sauce and cheese for a small square pizza (and number of pepperoni slices if a pepperoni pizza is purchased) than the weight of the baked crust. I hate to ask you to remove everything from the pizza to weight the crust only, although you might be able to replace most of the lost sauce and the cheese and reheat the reconstructed pizza before cutting. Hopefully if you are able to get the amounts of sauce and cheese used there won't be any need to desecrate the pizza.

I plan to be out of town soon and through the weekend, so I may not be in a position to react to your findings until early next week.

Peter

Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #119 on: October 26, 2011, 02:28:22 PM »
Ok cool, understood. I will look forward to your analysis. :)

Here is what I will be doing:

1.) Will ask for measurement amounts of sauce and cheese from employee.
2.) Will order 1 small "square" cheese pizza. Uncut.
3.) Will take it immediately home and weigh it.
4.) Will measure it across top - both ways.
5.) Will measure it across bottom - both ways.
6.) Will measure it's thickness in the middle, and at 4 "half-way out from middle" points.
7.) IF they have not given me the measurements for sauce and cheese, then I will "desecrate" (lol) and try to get weights of just cheese, and then just dough with everything "scraped off" .. (will be a little hard to weigh the sauce).  No worries here, I can order two pizzas if I cannot bear the loss of this one or don't think I can re-construct lol...  best part here is the wife and children will be out of town, I will be home alone. That way I won't be committed to the insane asylum for doing this, either. :)

I will try to look at equipment/ladles/etc... if I can see, but I know from experience that that stuff is fairly well concealed (by design or otherwise) from the visiting public.

If there is anything else useful I can do, let me know.

Thanks,

-Tommy Nott

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23460
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #120 on: October 26, 2011, 03:28:17 PM »
Tommy,

It looks like you are all set. It will be almost impossible to weigh the sauce because a fair amount of the water content of the sauce is driven off during baking, leaving only essentially a "skin" of sauce on the dough. When I have done "before" and "after" weighings of pizzas, the losses have been around 7-8%. But that is for a flat pizza, not a pan pizza. My recollection is that the percent loss is less for a pan-type pizza such as a Chicago deep-dish pizza.

Thanks again for contributing to the cause.

Peter

Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #121 on: October 29, 2011, 11:06:30 PM »
Okay, here is my first attempt to do "reconnaissance" on a Jet's small cheese pizza. :)

First: the guy who took my order seemed "suspicious" about my inquiring about things, so I decided to hold off on the sauce question.  The conversation went like this:

Me: "Hi, I'm thinking I want a small cheese pizza, but ... when you make it, do you just grab cheese and put it on, or do you measure it and use a specific amount".

Him: "We measure it". (eyes actually narrowed in reaction to this question - sheesh!)

Me: "Oh, how much do you put on?"

Him: "Well, we use whats on the chart."

Me: "Oh you have a chart?" (turning to look and find it)

Him: "You can't see it."

Me: "Oh ... well, on a small cheese pizza how much would that be?"

Him: "It will be the amount on the chart - we follow it pretty closely."

Me: "Oh I don't doubt your ability to put the correct amount on, I'm asking for nutritional reasons - I'm strictly tracking my dairy intake and need to be aware of it."

Him: "Oh. We put 5 ounces on."

Me: "So if I ordered double cheese it would be 10 ounces, then?"

Him: "No...no... believe me, you don't want 10 ounces of cheese, that would be wayyy too much. When people order extra cheese, we just use the regular 5 ounces, and then add some more as a 'topping', we don't actually double the amount".

Me: "Ahhh - so 10 ounces would be way too much?"

Him: "Yeah, definitely."

Me: "Okay, well then I'll take a small square cheese pizza - can I get that uncut?"

Him: "Sure! People actually order it that way all the time."

....I try to watch them make the pizza, but they have their "topping/assembly" area pretty well concealed behind some metal partition/dividers. I did notice, however, that that conveyor oven was set to 475 degrees on the top conveyor, and 432 degrees on the lower conveyor. My pizza went through the top conveyor. I failed to time it, I was too busy looking around for evidence of anything I could use. :(

Next post: my pics. :)




Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #122 on: October 29, 2011, 11:15:47 PM »
The pics.

First: the weighing. When I asked my wife to get out our kitchen scale before she left on our trip, I didn't realize what a crappy scale we have LOL. This thing is awful, I don't know if we can really trust these weights - it seems AWFULLY light to me. But if the numbers seem impossible, let me know - and I'll see about getting a better scale for the next attempt. At least we have my measurements too.

First, our scale with nothing on it (included because - well, you'll see: our scale does NOT sit at zero LOL):

http://imageshack.us/photo/my-images/841/image017ua.jpg/

As you can see, our scale sits at 1.1 ounces with nothing on it. :/

Not sure how to make photos visible in my post, so we'll have to live with links for now. Sorry guys. Moderator: if you can fix this, please do.
Moving along....


Next, the image of the scale with the pizza on it:

http://imageshack.us/photo/my-images/252/image019g.jpg/

So with the pizza on it, the weight is 1.6 ounces - exactly 5 ounces heavier.  I have trouble believing that that entire pizza only weighs 5 ounces! It felt like at least a pound to me... thats why I think I need to get a better scale and weight it again. :)  Also - the guy told me that they put 5 ounces of cheese on the thing... maybe the cheese gets lighter with cooking, but for the entire pizza to only weigh as much as the cheese afterwards, well - that just doesn't seem right to me.
So lets move on to what I consider the "better measurements" with tape measure.

First - pizza measured across (short way) - is pretty much exactly 7 inches:

http://imageshack.us/photo/my-images/641/image020ne.jpg/

Next - pizza measure longways - is pretty much exactly 9 inches:

http://imageshack.us/photo/my-images/213/image021t.jpg/

Next - thickness measured from the middle - is about 1.25 inches:

http://imageshack.us/photo/my-images/228/image022tj.jpg/

Thickness measurement two - further out towards edge - still about 1.25 inches:

http://imageshack.us/photo/my-images/189/image023pv.jpg/

Thickness measurement three - taken near corner on outer edge - still around 1.25 inches:

http://imageshack.us/photo/my-images/263/image024xo.jpg/

Thickness measurement four - taken on another edge still further away out from center - again, around 1.25 inches - fairly consistent:

http://imageshack.us/photo/my-images/228/image025it.jpg/

Next, I peeled the cheese back from the dough over part of the pizza, and took a measurement of just the "dough thickness" with no cheese on top. Here is just a shot of the cheese peeled back, so you can see what I'm measuring in the next pic:

http://imageshack.us/photo/my-images/692/image027cu.jpg/

Thickness measurement five - about the same spot as measurement four - but now with the cheese peeled back away from it - again, just a bit under 1.25 inches(maybe closer to the inch mark) - surprisingly (to me), the cheese doesn't really add any significant height.  The most interesting part of this pic, in my opinion, is you can see the line where the dough goes from being "cooked" to more "raw", at about a quarter-inch height from the bottom. Look carefully and you will see it:

http://imageshack.us/photo/my-images/220/image028e.jpg/

And finally, a shot of the bottom - shiny with oil, and definitely a bit "fried" - that Jet's pizza trademark:

http://imageshack.us/photo/my-images/526/image026jo.jpg/


I realized too late that I forgot to measure it across the bottom. Sorry about that, but I can get it next time. :)

Hopefully these images are of some use, and hopefully the moderator can make them visible without you having to click the links.

Thanks!

-Tommy Nott




« Last Edit: October 29, 2011, 11:41:01 PM by Tommy Nott »

Online Pete-zza

  • Lifetime Member
  • Global Moderator
  • *
  • Posts: 23460
  • Location: Texas
  • Always learning
Re: Jets pizza
« Reply #123 on: November 01, 2011, 11:13:22 AM »
Tommy,

Thank you for the information on the small square cheese pizza you purchased from Jet's.

On the matter of attaching photos to posts, you might want to take a look at the thread at http://www.pizzamaking.com/forum/index.php/topic,8671.0.html. If that thread doesn't apply, you might want to look at other threads on posting photos under the general Forum Info board at http://www.pizzamaking.com/forum/index.php/board,40.0.html.

I don't know what is going on with your kitchen scale. All scales, both analog and digital, have some way of zeroing out the scale. Obviously, the pizza weighed more than five ounces. You might try weighing objects whose weight you know to see if the scale is not operating properly for some reason. If you can correct the problem, then you will have to buy another pizza and go through the same exercise again. However, your measurements confirm that the Jet's you visited is using an 8" x 10" pan for the small square pizzas.

On the matter of the amount of cheese used, do you know if the amount was by weight or by volume? Many pizza places use portioning cups to measure out the amount of cheese for their pizzas. I do not recall seeing the use of such portioning cups in any of the videos pertaining to Jet's operations. What I saw was free-throwing of the shredded cheese.

Also, do you recall seeing the oil added to the pan or was the dough already in the pan at the time your pizza was made?

While you resolve the matter with your scale, I will take a look at the Jet's nutrition data at http://jetspizza.com/nutrition/category/13 to see if the five ounces of cheese looks right for a small Jet's square cheese pizza, either from a weight standpoint or a volume standpoint, based on using the Grande shredded mozzarella cheese, which I understand the Jet's stores are supposed to be using (I believe that they are using the low-moisture part-skim Grande mozzarella cheese).

Peter


Offline Tommy Nott

  • Registered User
  • Posts: 15
Re: Jets pizza
« Reply #124 on: November 01, 2011, 12:38:17 PM »
Pete,

I'm going to get another scale and try again. No worries about buying another: this is a fairly regular Saturday night thing for me :).

For the amount of cheese: actually, I did see a scale with a metal bowl up above their assembly area (on top of the metal divider that hides the view) - and I did see them put cheese into the bowl (apparently weighing it) and then taking the bowl down off the scale and (apparently) putting the cheese they weighed onto the pizza. My best guess here would be that they weigh the cheese (5 ounces) for a small pizza.

I did not see them add oil to the pan - in fact, I didn't even see them pull my pizza out before assembling... it was like it was just magically there at the assembly station. I will pay more attention for that particular detail next Saturday.

Also - I noticed a typo in my own post earlier: I stated that in the "thickness" photo you could see where the dough goes from "cooked" to raw, and that it was at about 1/4-inch high... looking at the picture again, I was wrong - it's actually at about the half-inch mark, NOT the quarter-inch.  So correction: dough goes from cooked to "raw" at a half-inch above the bottom. Not sure whether that matters or is relevant, but thought I would clarify it since I mis-stated it in my post.

Thanks,

-Tommy Nott


 

pizzapan