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Originally Posted by Fire Me Boy!
So in the interest of full disclosure, my Publix sells dough that has been formed into maybe a 10-inch round. Let it rest, and it's pretty easy to stretch out. And I use a baking steel instead of a stone, which disperses heat better and faster and acts closer to a pizza oven.
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I've got one of these. Thoughts, instead of the stone?
http://www.amazon.com/Airbake-Natura.../dp/B000063SKQ
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I think the young people enjoy it when I "get down," verbally, don't you?
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