I made a stop at the Russells, a restaurant supply store in Victoria yesterday and bought their largest pizza pan. The kind with holes. I prefer to bake pizza on a stone, but I wanted to be able to bake large pizzas without having them drape over the edge of the stone. So I started the pizza off on the pan and then once the dough had firmed up, I slid the pizza off the pan and on to the stone. If the pan had been any bigger I wouldn’t have been able to close the oven door.
Pizza again tonight. Topped with chorizo, mushrooms and kalamata olives.