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I just had to try my new tray-it has holes at the bottom. I say it myself but after over ten years I can still cook one. I only get a quarter as other folks come here begging food
I had one of those tins Stephan and I am sorry to say I found it was rubbish .
I make pizza and find the secret to a crisp brown bottom is a strong vitreous enamel baking tray heated to a high heat.
I put the stretched pizza onto baking parchment then add the topping. The pizza can then be slid from the paper to the tray with little heat loss then cooked in a hot oven.
I had one of those tins Stephan and I am sorry to say I found it was rubbish .
I make pizza and find the secret to a crisp brown bottom is a strong vitreous enamel baking tray heated to a high heat.
I put the stretched pizza onto baking parchment then add the topping. The pizza can then be slid from the paper to the tray with little heat loss then cooked in a hot oven.
It was my first for over 10 years so I can still learn about the best container.