Homemade pizza is easy, economical and nutritious (hallmarks of the Guardian Service Cookware marketing mantra, "good health, pleasure and profit"). Although, as I mention in our original post on pizza, the creators and makers of Guardian Service Ware couldn't have imagined the 15" service tray being used for "pizza," a modern staple, which was only gaining popular appeal in America in the mid-fifties, by which time the company had ceased production.
We've cooked many pizzas on our Guardian Service tray (the round, flat, service tray works ideally for thin to medium crust pizzas and the "hammer" finish creates little pockets of air that aid in the crisping of the crust). But Mark Bitmann's recent post on pizza dough inspired us to further employ the Guardian Service griddle as a pizza stone. Placed upside–down on the center rack of the oven, the thick aluminum plate retains additional heat, creating an extra crispy crust.
And then this week, members of a Guardian Service fan group posted that they use the octagonal griddle itself to cook the pizza, which sounds ideal for a deep-dish pizza pie. (We'll experiment and report back with an update).
Pictured: Walnut pesto, caramelized onion and sausage pizza with mozzarella, on a whole wheat and cornmeal crust (see pizza dough recipe and instructions).
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