And what country can preserve its liberties if their rulers are not warned from time to time that their people preserve the spirit of resistance? Let them take arms. The remedy is to set them right as to facts, pardon and pacify them. What signify a few lives lost in a century or two? The tree of liberty must be refreshed from time to time with the blood of patriots and tyrants.
Those handles would just get in the way, in my case I prepare my pizza on parchment, then slide it onto the stone which is already at 475°F on the top rack. Then I crank the broiler up on 'High' to finish the pizza similar to the ovens in a pizzeria. The combo seems to work really well, and that hot stone gives a nice crunch to the crust, even through the parchment.
I use a steel, preheated (about an hour) to as high as the oven will go (500 - 550F). Slide the parchment on at that point. Crispy crust every time. But yeah, in the event the top isn't browning, put the broiler on. (Steel works better than stone; I've tried each.) Cast iron might be as good as the steel, but yeah, the handles would be a nuisance.
Those handles would just get in the way, in my case I prepare my pizza on parchment, then slide it onto the stone which is already at 475°F on the top rack. Then I crank the broiler up on 'High' to finish the pizza similar to the ovens in a pizzeria. The combo seems to work really well, and that hot stone gives a nice crunch to the crust, even through the parchment.
ReplyDeleteI use a steel, preheated (about an hour) to as high as the oven will go (500 - 550F). Slide the parchment on at that point. Crispy crust every time. But yeah, in the event the top isn't browning, put the broiler on. (Steel works better than stone; I've tried each.) Cast iron might be as good as the steel, but yeah, the handles would be a nuisance.
DeleteThe Caputo blue is probably better for pizza, The red is soft wheat. You want a higher protein flour.
ReplyDeleteDouble aught flour...
ReplyDelete