Monday, January 12, 2004
Okay, I heated it up. I had to try something from the RFC cookbook that my friend had noted and there were leftovers.
I used my new baking stone and it got carbonized gook on it because I was baking sweet potatoes at the same time (to take advantage of oven). So I fired email off to King Arthur Flour asking about the best way to clean it. The stone did make the crust crispy although I am not sure I want that with a Boboli shell. Might experiment with Trader Joe's pizza dough (from the fresh case).