Was: best pizza pan -- "Modernist Cooking"

E

Emxx

New member
>A stone would be better, IMO.

The latest hot (pi) cooking research recommends a 1/4-inch thick steel
plate heated as high as your oven will go, and then positioned right
under the broiler. Pop the pizza on, and it cooks in 1-2 minutes at
temperatures comparable to the hottest wood-fired pizza oven.

See the Wall Street Journal from last weekend: "Mr. Myhrvold's Weird
(Kitchen) Science." The book is entitled "Modernist Cooking" -- five
volumes, 2,400 pages, by Nathan Myhrvold. Only $625. 8;)

http://online.wsj.com/article/SB10001424052748704709304576124353978673570.html?KEYWORDS=myhrvold's

-- Larry
 
On Wed, 16 Feb 2011 17:57:06 -0500, [email protected] wrote:


Slight correction-- you pop the pizza in *and* turn the broiler on. I
might give that a try for giggles.

I might also just put the second rack 3-4 inches under the top one-
and cook the pizza on my pizza stone on the lower rack- with the
broiler going to give *some* top heat.

Some interesting stuff there, to be sure.

Jim
 
[email protected] wrote:

Very interesting! I think my daughter needs to remind herself of
the basics first? She hasn't made pizza for many years--started
doing the dough from scratch when she had not even entered school.

--
Jean B.
 
On Wed, 16 Feb 2011 18:37:43 -0500, Jim Elbrecht
wrote:


I sort of do this now -- I use two pizza stones, about four inches
apart. Pre-heat for an hour to 550+, cook on the lower stone. Works
great.

-- Larry
 
On Thu, 17 Feb 2011 08:01:14 -0500, Jim Elbrecht
wrote:



Yeah, simply because that's where I keep one stone all the time, and
I'm too lazy to move it. Don't know if it would work better at the top
of the oven or not.


No, but I'll check both stones next time.

-- Larry
 
In article , "Jean B." wrote:


Very interesting article.

How do folks think this would work with a store-bought frozen pizza? (Yeah,
I know it isn't gourmet but the convenience factor is worth something for a
routine meal.)

Art
 
On Thu, 24 Feb 2011 22:58:40 GMT, [email protected] (Arthur
Shapiro) wrote:


If you keep a plastic tub of live all-purpose dough in the
refrigerator all the time, home-made pizza doesn't take much longer
than opening a box from the freezer.

-- Larry
 
wrote in message
news:[email protected]...
Lately when I've made pizza I make several partially cooked pizza rounds.
Throw and press the dough to make a small round, Slide it onto the stone
for 90 seconds. Remove it and freeze it. When we want pizza at lunchtime or
something, I thaw it, top it, and bake it at 450F on the middle rack of the
oven. Lunchtime pizzas are made with less cheese, tomatoes rather than
sauce, and only a small amount of meat, if any. It's a nice change from a
sandwich.

Kent
 
Back
Top