perforated pizza pan
I've done a search on perforated pizza pans, and since I can't seem to find the dates of the postings, I'm not sure how long ago this topic has been discussed.
In any event, is there any advice on perforated pizza pans for fresh dough? Instawares has a large variety, but I don't know what would work best.
I've read enough to understand that perforated pans with large holes work well with frozen dough. I've also seen complaints about not being to use cornmeal to avoid stickiness.
Yes, I actually have a very large square stone that is the length and width of my oven, but I find that not only is the stone super-heavy to remove when I don't bake bread or pizzas - I can't find a decent place to "store" it in or around my kitchen!
I've read "American Pie" and I know that stone is de riguerer.
Personally, I like a thin pizza crust.