But (Airbake Pan) does seem hard to clean, and we have no dishwasher at the moment.
Try soap on a sponge?
Actually, I leave mine in the oven, so I don't wash it every time. The top of the pan only touches the crust, and when pre-heating the oven the pan gets to over 400 degrees F anyway so it's essentially sanitized at that point. If there's some cheese that flaked and burned onto the pan, I'll chip it off once I dislodge the pizza from the pan, but most of the time the pizza just slides right off the pan. I'll knock it against my hand a few times while holding it over the sink to dislodge crumbs, and then store it back in the oven. When I used mine last night, it's a 12.75" pan, not the 15" I linked to. The 12.75" holds all the usual supermarket pizzas no problem.
ROBOT B9 wrote:While we're on the topic, let us discuss our favorite pizza toppings! As for me, there is but two toppings that is acceptable: mushrooms and pepperoni.
I like almost everything on pizza. Green peppers, mushrooms, sausage, italian beef, olives, pepperoni, spinach, garlic, oregano, etc. Among the few things I don't like are ham, hamburger, chicken, and I can't stand pineapple on pizza. Super oily toppings like giardiniera are best in deep dish pizzas because the cooking process gives the oil time to infuse through the sauce and into the crust, waking up the flavor. Spinach is also best in a deep dish pizza.
And in general I think Bacon is overrated
except for when I'm watching Epic Meal Time or having breakfast, and even then I get tired of it after two strips or so. I've never cared for the flavor on pizza, but I won't pick it off.
- He doesn't like bacon?!?!
SHOTS FIRED! SHOTS FIRED!