Home Bread-Bakers v104.n044.7

bread on the stove

Larry T <the.casual.baker@att.net>
Fri, 08 Oct 2004 10:13:08 -0700
Here's my dilemma.

Where I'm living right now, I can't use the oven (don't ask). I had been 
enjoying great home-made pizza using Peter Reinhart's dough recipe and his 
no-cook sauce. I ->love<- being able to put exactly what I like on a pizza. 
And making it exactly the way I want.

Here's my idea.

I think, though I could be wrong, that great pizza could be made on the 
stove. In a heavy, perhaps cast iron pan, on a burner. The pan would need 
to be covered, in order to cook the top, but it couldn't be completely 
covered or the pizza would turn out soggy.

The heat could not be too high, because the bottom of the pan gets really hot.

Anybody tried it? Have any great ideas?


Larry T