I was born in India and ate street food there for years. Then I moved to Africa. Ditto. If anyone is going to get sick from food it's going to be in a country with no hygiene practics and temperatures in the 90s half the year.
I never got sick.
I instantly upgraded my pizza with a combination of having visited Luzzo's in Manhattan a couple of weeks ago and coming here.
The cast-iron pan idea wouldn't work for me because I'm too lazy and poor to go out and buy one big enough, but putting the pizza stone one level down from the broiler and pre-broiling the oven for one hour worked like a charm!
I had previously been par-cooking the crust so that the middle wouldn't be soggy (which it always was, in the days when I cooked it 20" away from the broiler) but this time I did just like at Luzzo's--sauce, mozza, toppings on the raw dough--and it turned out brilliantly! I had never been able to get any kind of a char before on the bottom but obviously the broiler heat must have baked the stone beyond 500, because this pizza only took 3.5 minutes where before it was 8 or even 9.
Molto bene!!!
I made this last night with very good results. Having a thin crust is imperative--because I didn't stretch it out enough, it was slightly doughy. Still delicious, though. AND quick.
this technique worked great. it took me about 2:30 under the broiler, but emerged with a great crisp, even crust. here are pics:
http://www.flickr.com/photos/goodbyeohio/sets/72157603707373936/
Thanks Jerry...your correct...my apologies to you and the people of Oregano. I'll keep that in mind when I travel to Oregon or other states that have such a law.
Pepe-roni
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