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Pizza pans

Lucille

Lucille

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Got 15" perforated aluminum pans, set the oven at 500, The higher heat and the perforations made a wonderful crisp thin crust pizza. Used crushed tomatoes, grated Monterey Jack and chopped fresh basil out of the garden. Simple but good.
There was an article with pictures I read recently about some of the fancy restaurants, it showed some of their miniscule tasting plates and fancy presentations. It is supposed to be high class, but looking at some of it just left me wondering whether some of those people needed some down home country cooking.
 
Sounds really good. I like to use regular round cake pans, and make the deep dish stuff. But it's all good. I don't think there's any such thing as "bad" pizza!
 
Good tip, I'll have to pick up a perforated pan. I like pizza stones, but need to buy a new one.
 
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