Who doesn’t love pizza? There is a large part of me that is convinced it is the next evolutionary step for food, sort of like people who are ambidextrous. It’s nearly perfect; it’s portable, versatile, can be eaten hot or cold, and in most cases tastes really, really good. Even the nastiest, greasiest piece of junky pizza is still worth eating.
I’ve recently become obsessed with cooking homemade pizza. I don’t go to the trouble of making my own dough, not when there are readily available little balls of the stuff at my local Whole Foods Market. What has really pushed me over the edge into my recent binge of pizza making has been the purchase of my brand new pizza pan.
I know what you’re thinking: a pan?!? Yes, I realize that everyone and their mother love those pizza stones, but I’ve never had good luck with them. My pizza always sticks to the peel or something else happens and I end up with pizza landing everywhere but on that damned stone. Also, since my roommate moved out and took her grill with her, grilled crust is out of the question. As much as I love crust done on the grill, with the charred outside and slightly chewy inside, my grill pan just isn’t big enough.
I was left with no choice but to use a pan. For a while I had a standard round pan that did an okay job, but the crust never came out crispy. The edges of my crust would puff up and the middle would sink under the weight of the cheese, sauce, and toppings. I finally decided that I had had enough of this nonsense and turned to the same place that I turn to with all my problems… Amazon.
Searching around a little bit, I found a nice nonstick pizza pan with holes all along the bottom. Thinking it was the solution to all my problems I bought it (and actually sprang for two day shipping because I was so eager to try it). Lo and behold, it kicks some serious ass. Now my pizza comes out perfect, with a crispy bottom to match the puffy outside crusts. The only problem with the new pan is that you can’t really roll the dough out on it, as it just smushes through the holes. Luckily, I still have that first pan to roll the dough on, then I just move it to the new one. It works like a charm.
If you’re sick and tired of fighting with pizza stones or getting soggy middles in your pies, I highly recommend checking out this pan.
Clacked by Bob Degon
on Jun 01, 2009 @ 10:00 EST5EDT
