Santa brought me a pizza peel for Christmas and I am starting to experiment with making pizza at home. I am looking for recommendations for something to cook them in or on, since I will probably buy some kind of pan pretty soon.
I have read the many posts extolling the virtues of the pizza stones or massive rectangular pieces of steel. The latter is out since I want something light enough to maneuver and I am not a weight lifter! The stone is not a purchase I want to make, since I'm doing a pottery class and that might be a practical project to try there. (If any other ceramicists are interested in directions for making a stone, I found this that sounded good: http://janestreetclayworks.com/2011/0...)
Two other possibilities remain that seem to generate enthusiasm among home cooks: the lightweight pans with holes in the bottom and the flat cast iron pans. From my initial experiments with two cookware items I had on hand. (the thin, round metal pizza pan with a non-stick coating that I want to replace, and a rectangular stoneware from the Pampered Chef), I learned I really prefer shaping the dough in the round. So round pans for me! I also learned that the new pizza peel isn't readily cooperative!
Anyway, I would like to hear opinions comparing the lightweight pans with holes and the cast iron pans.
Here is the Classic non-stick pan with holes:
Some SOLID cast iron options (can you tell that is the way I am leaning?!):
And here is one that cast iron WITH HOLES:
by Jen Wheeler | At Christmas time, there are cookies galore, but true dessert lovers still crave something more substantial...