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I just tested 3 individual slices on the pizza setting. That setting basically just turns the heat on and off so the food heats more evenly. I tried: A small shot glass of cool water A mug of cold water A mug of warm water They were all the same. The only thing I noticed was that the pizza was cold where the shot glass was touching it. The #2 and #3 ...


I know exactly what you are talking about. I've been making pizza for many years, but only recently have tried to replicate this pizza that I grew up on. I have a very strong feeling that the crust was a very generic biscuit dough formula. Once the pizza was cooked, it could be rolled up (school pizza is soooo good that way!) but you had to really take ...

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