A D V E R T I S E M E N T
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A cutter pan without question, but with some type of decking under it.Tom Lehmann/The Dough Doctor
When I par bake a cracker crust I start out using a cutter pan. After pulling the crust out of the oven to add toppings I remove the crust from the pan add toppings, and then place the crust directly on the stone. It seems to help in getting a crisper crust. Sometimes I don't use a cutter pan and don't par bake the crust. I just dock the skin and add the toppings. Then it is straight to the stone. I used to just cook the pie in the cutter pan directly on the stone and it worked well. I just prefer to cook on a stone when making any style of pizza. Your best bet is what the Doctor said..."A cutter pan without question, but with some type of decking under it."