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Cookware for improving pizza crust? Basic level advice needed!

I have been making little pizzas at home, using pre-made crusts and pre-packaged cheese (and olive oil) and putting it all on a piece of aluminum foil in the oven.

I''ve been thinking about ways that I could start making more of a real gourmet pizza, and I think I would like to start with cooking it in some kind of a pan or a stone.

My questions are:

1. Is there any kind of pan/stone that will improve a pre-made crust? Something better than the aluminum foil? I don't want a crispy crust, but a moist chewy one.

2. Could I use this kind of pan for cooking my own crust if I ever graduate to that level? I know I can greatly improve my pizza by making my own crust, but I'm not sure I have the space for it yet.

My ideal crust is a moist deep-dish pizza like you find at Uno or Pizza Hut. Would a pizza pan or stone be worthwhile for me?

Thank you.

Apr 14, 2012
Devi54 in Cookware