Mario Batali suggests parcooking a pizza crust in a skillet then broiling the pizza once the toppings are on. I have only ever baked pizza in a very hot oven. Any ideas about the broil and par cook crust method?
Summer is in full swing, which (hopefully) means trips to the park or the beach. If you’re taking a picnic along, you should know a few food safety rules so you can pack, transport, and eat your meal without the threat of food poisoning. Liz Weinandy