Thanks for doing the experiment with the holey pan for the rest of us. I saw it on the web site and couldn't figure out how it would work better than the regular pans.
And here it is....[emoji23]the pizza crust stuck to the holes(which I now see in the reviews). The crust tasted well as did the pizza.
Next time more dough and the no hole Lloyd pan.
Also...I drained my chopped tomatoes yet there was still a ton of liquid. Hmmm
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This dinner made with leftovers hit the spot. Creamed potatoes, corn from the freezer and half a cheese and jalapeno pepper sausage along with micro green from the kitchen window sill, sprinkles of pepper and smoked paprika.
Did a whole smoked beef tenderloin with garlic parmesan smash potatoes and roasted peppers turned out perfect[emoji7]
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Bummer on the pan but I sort of figured that. Good thing you can send it back. Pizzas just slide out of the no hole pan with very little if any effort.
For pizzas like this I make a cooked sauce which takes care of the liquid issue.
For Neopolitan style I'll do a uncooked sauce but I still squeeze out the excess liquid as best as possible. At those temps with a limited amount of sauce the water that is left will evaporate.
BTW even with the issues it still looks good.
Have it on the cooker now. I don’t have high confidence that it’ll come out well but I’ll know soon enough. I followed the dough recipe using bakers measurements and proofed two hours. The dough quantity seemed light to cover the 12”pan. It was too thin in some areas. The holes in the pan suck too. I had dough poking through the bottom of the pan! I ended up putting parchment paper between the pan and stone. Will be returning that item [emoji51] Photos soon. Sent from my iPhone using Tapatalk