I had pizza stone years ago when I lived in Saginaw, loved that thing... put one on the shopping list a while ago, then I found a pan at Bed Bath & Beyond's website I think I'd like better....In response to the conversation about pizza dough in the "Whatcha Makin" thread, I have found that either a pizza stone or a pizza pan (a circular pan with holes) make a better crust than a cookie sheet. Either should be preheated, which makes the handling of them kind of difficult , but the crust comes out with a nice finished bottom and holds up to moist toppings (sauce, sautéed veggies, etc).
It'd be much less cumbersome, too... storage space is at a premium.
Oh, and when I made that half-pizza, I baked it directly on the rack, not on a sheet... it was still a mess. LMAO
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