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PING ClayQ...Perf pizza pan

AZRP
AZRP Posts: 10,116
edited November -0001 in EggHead Forum
I bought one of those perforated pans and I'll try it tonight. As I recall you said grid on inverted platesetter, 500 degrees, and perf pan directly on the grid. Anything else? -RP
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Comments

  • Unknown
    Unknown
    AZRP,
    I saved this from clayq's post and hope he does not mind my posting to get your meal going. My setup is inverted platesetter with grid and pizza pan on grid, dome 500-525 degrees. When the pizza is done I bring it in the house, grab the next pizza ready for the egg and I keep it going untill all 4 pizza's are baked. Baked pizza will slide right out of pan onto cutting board.

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  • Unknown
    Unknown
    AZRP,[p]Those pans are also great for meat loaf as all the grease will drip thru the holes and it doesn't cook in all the grease. I have a dedicated set just for this treat.[p]36MVC-008E.jpg[p]Dave

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  • Clay Q
    Clay Q Posts: 4,486
    AZRP,
    Spray a little oil or wipe some on the pan so nothing sticks and your good to go. 500 dome is good. When the pizza is done slide it out of the pan onto aluminum foil coverd cutting board then cut, so your pans stay in good shape.
    Clay
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  • AZRP
    AZRP Posts: 10,116
    ClayQ,
    Thanks man, it goes on in an hour. -RP
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