Pie shot below

  • JohnnyEnzyme@lemm.ee
    link
    fedilink
    English
    arrow-up
    3
    ·
    1 year ago

    The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.

    Sounds like a great idea. My experience with pizza stones is that they add very little of the ‘brick oven’ effect, even when pre-heated a long time. Pizza steels seem like the way to go for the average oven.

    Btw, since corn flour / corn meal doesn’t add much taste, I’ve thought about using poppy or sesame seeds to do the job, some things which might add nice flavor. But maybe I’m wrong and they’d burn…

    • reverendsteveii@sopuli.xyz
      link
      fedilink
      English
      arrow-up
      2
      ·
      1 year ago

      You can heat a pizza stone as hot as you want, it’ll never be able to transfer that heat as quickly as quickly as metal. It’s the conductivity that makes the difference.

      • JohnnyEnzyme@lemm.ee
        link
        fedilink
        English
        arrow-up
        2
        ·
        1 year ago

        I’d be concerned about the onion & garlic burning, and the salt adding unnecessary sodium.

        The idea with swapping in poppy / sesame for corn flour / meal is to take a low-key item that’s already present and necessary, and upgrade its flavor without changing the overall pizza taste, while still doing its job.