Originally Posted by Dave Hutchins
.... when I put my bread or pizza on them and I leave it in the oven and if one breakes it does not cost a fortune to replace it go for it.
Pizza dough recipe aside; when you're ready to prepare the pizza for the oven with the pre-heated pizza stone (or whateverelse alternative you might be using)
, do you actually slide the prepared pizza (w. all of the toppings)
with some sort of wide (12" or wider)
spatula onto the stone in the oven?
I also understand (from reading other posts at DC)
that a porous heated stone will absorb the moisture from the dough, thereby creating a crusty pizza. A thick and chewy pizza crust would be my favorite.
I've been baking focaccia bread in a heavy 12" cast iron frypan with some success.