Gate marked pizza dish?

You're dead on the money Bonnie because that is exactly what this is. These I believe were more for campfires than home use.
 
BenjaminO said:
I can't tell if there are holes in the handle tabs or not, only a good e-tanking will tell...

Thanks for the information everyone.
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Geeze, you're right! Even the close-up pics of the ears don't show holes! But why else would it have those tabs if not for a bale?
 
Baled or not, it should make a fine pizza pan. Good thing those tabs look just big enough to grab with careful oven mitty hands. I hope.
 
Yeah you'll find out real quick if they're not Benjamin! Curious, I thought a stone was better for pizza than anything else. True or False??
 
A stone wins every time for even cooking and consistency. Go into any pizzeria that has been in business over 3 years and ask to see their cast iron. That includes Chicago. Even sheet pizzas in a steel pan are put on a stone to cook as are mine; a good thick stone. Not a griddle.



Hilditch
 
America's Test Kitchen (or their spinoff) recently had a pizza segment where they mentioned that they really liked a heavy steel slab. But I think you'd want the porousness of stone to absorb the moisture. Seems like steel or iron wouldn't breath like it should.
 
Dan, you’re right as a stone makes a more crunchy crust. I don’t know that it absorbs moisture at 475° but the steady high heat evaporites more of the moisture some how than steel lets out at the same temp. For bakery style pizza a sheet pan is required and it does not provide a crunchy crust, but a bread like crust like above. The edges are crunchy.

Actually the pic above duplicates (except for the pan) what the queen of Italy, Queen Margherita was served in 1889 at the Pizzeria Brandi in Naples Italy. The Pizzaiolo (pizza maker) on duty that day, was Rafaele Esposito who created that famous pizza with the flag colors. Crushed tomatoes, pecorino romano (NOT mozzarella), basil and olive oil - baked on a stone. Good stuff!

Hilditch
 
Dan Farmer said:
America's Test Kitchen (or their spinoff) recently had a pizza segment where they mentioned that they really liked a heavy steel slab. But I think you'd want the porousness of stone to absorb the moisture. Seems like steel or iron wouldn't breath like it should.
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Pizza stones seem to come in varieties that are porous, usually stoneware (ceramic) and non porous, soapstone and granite for example.
 
Once upon a time before cast iron hollowware , yes Virginia there was such a time, man cooked on rocks before advancing to cooking on clay. Thousands of years ago he started building clay ovens and discovered his bread and his pizza came out the best when baked on well seasoned clay. As your meat tastes better cooked in cast iron, your baked goods will be best cooked on clay. This holds true today.

Call it what you want for marketing purposes, but today’s best oven stone isn’t stone, it is clay. Although fire brick or thick baking tiles are best, here is a good choice for the occasional baker with a modern oven that is easier to deal with on a day to day basis.

http://www.kingarthurflour.com/shop/items/pizza-baking-stone

Hilditch
 
I keep such a rectangular baking stone in the bottom rack of my oven. Helps even out the heat radiating from the bottom element.
 
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