tag:blogger.com,1999:blog-2239521152553433086.post5552756973553564127..comments2024-03-14T12:27:50.058-06:00Comments on Cookistry: Technique: Cooking Surfaces for Pizza (Part 1)Donna Curriehttp://www.blogger.com/profile/12833303767775886944noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-2239521152553433086.post-52797776681522247372011-04-02T20:59:56.728-06:002011-04-02T20:59:56.728-06:00Thanks for the informative post. I finally got th...Thanks for the informative post. I finally got the nerve to crank my oven up to 550 degrees, using my 15 year old Pampered Chef stone. Used your pizza crust recipe. Tunred out great! Thanks.Suzzannenoreply@blogger.comtag:blogger.com,1999:blog-2239521152553433086.post-55398376236948757392011-03-28T08:01:28.693-06:002011-03-28T08:01:28.693-06:00If you hadn't already planed to.. give a steel...If you hadn't already planed to.. give a steel sheet a try.. there's been a discussion (started mid Feb) at The Fresh Loaf about this:<br /><br />http://www.thefreshloaf.com/node/22227/steel-sheet-instead-pizza-stoneAnonymousnoreply@blogger.com