Par-bake is a must for me.

Par-baked before sauce and docked.

What's for dinner? Here's mine... (Part 2)
 

FYP




:p

Seriously, dude... Looks good.

It'll come out cooked, sure. But you'll get crispier and more tender by preheating in the oven.

If you don't preheat, you're actually slowing down the heat transfer, which isn't what you want.

If you build the crust on parchment paper, you won't need any flour at all. Just slide the whole thing, paper and all, on the stone. And it'll slide super easy.

You leave the parchment paper between the stone and crust? Mind Blown. Now I want to make pizza again.

You azzhole, Tombstone at $1.99 is the best frozen pizza out there.

:harumph:

Yup. The paper may get a little brown on the edges, but nothing to be concerned about. I cook mine at 500 degrees all the time.

LMAO

I made chicken fried steak with mashed potatoes and peas during the Seahawks comeback. The recipe called for butter to make a roux as the base of the gravy. I was not a fan.

What else was in the recipe for the gravy? I can't imagine the butter being the problem.

Pretty straightforward. Butter, meat drippings and grease, three tablespoons of flour, two cups of milk, salt and pepper to taste.

It's more me than the recipe. I do not really care for the smell or taste of butter. Just the scent of melting it in a pan makes me a little nauseous.

http://tapatalk.imageshack.com/v2/15...41712a892a.jpg

It's like polenta pizza. I don't use all cornmeal of course but just some.

I bake using parchment all the time. It's made for the oven.