...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.