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Topic History of: high heat pizza setup question
Max. showing the last 6 posts - (Last post first)

Author	Message
stike	Smokin' Lady, depends what i'ma be axed to duhlivah... (ba dum pum!)
SpokaneMan	You just have to really hope your eyebrows are still there when you turn around.
Smokin' Lady	stike, do you deliver????
Little Steven	SpokaneMan, If the pie was good I can see it being a good presentation...\"And NOW ladies and gentlemen dinner is served!\" Whoosh! Steve
stike	SpokaneMan, we always did it to get a little browning (very little) on the upper side of the crust, so that it wouldn't be \"doughy\" underneath really wet toppings. we use tomatoes all the time, and found that it was all very slippery and doughy under the toppings. precooking gave us a little crispiness. that, and a thin wash of olive oil before putting the toppings on.
SpokaneMan	You bet! It was quite an inferno too. I was afraid to look at the bottom of the pie when it was done, but the torched paper underneath just floated away.