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April 02, 2009


Carolyn Burns Bass

Gee... I've been making homemade pizza for years and never considered broiling it. That must be how you getting that crispy pizzaria crust now that I think about it. See, you taught this ol' paisana something new.

Jael McHenry

Carolyn -- I definitely don't have the secret of the crisp pizzeria crust figured out. I think I need a pizza stone for that. But the broiling gives it that lovely spotted brown top, which baking can't do alone, at least not in my oven. And the spotted brown top is my favorite part.

Heather Millen

I like this broiling suggestion... I too struggle to make good homemade pizza. I assume you have to bake the crust first though in the oven and then put on toppings?

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