Pizza Stone?

iVillage Member
Registered: 05-22-2001
Pizza Stone?
23
Sun, 02-12-2012 - 5:11pm

...well the lack of one. I was looking through recipes on cooks country and want to try thier St.Louis style pizza. They say to use a pizza stone, OR an inverted baking pan. Has anyone tried using the inverted pan? Im going to give it a shot and hope it goes well. But I was just wondering. I love looking at the cooks country site, but get frustrated because there are so many that I cant view because Im not a paying member. Oh well. At least I can see some, lol.

So yeah...just curious.

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Community Leader
Registered: 02-27-1999
Wed, 02-15-2012 - 7:59pm
1 tsp dried = 1 tbsp fresh, in general. Maybe your sauce needs a hit of parmesan cheese?
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iVillage Member
Registered: 05-22-2001
Thu, 02-16-2012 - 9:16am
Well poo. That is it then. I added too much dried basil. That would be why its off. Parm would help too I think. Thanks! ...lol way too much basil.

christinaaug26.jpg picture by freakytiki2

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iVillage Member
Registered: 11-18-2008
Fri, 02-24-2012 - 3:48pm
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