re: #195 Fozzie Bear

Preheating the pan is key to a crispy crust, imo. If you put it in on a cold pan, it just doesn’t toast it the same way.

That works. Or if you’re using a baking stone in a hot oven you get the same effect. Assuming, that is, you want a crisp crust.

When I make pizza at home, my wife gets a flat, thin, crisp crust done on a stone. I get a deep, which I make in a cast iron skillet. My daughter gets calzones, which are started on a cold sheet. Guests … depends on what they want.