Quote:
Originally Posted by Lady Jane
So you heat-up the sautoir bottom side up and use it as a cooking surface? Never seen that before but ingenious. How do you prime the surface?
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The sautoir is turned upside down in the oven, and is preheated the with the oven. The pizza dough is stretched and placed on an oiled pizza screen. The pizza, on the screen, is placed on the flat heavy bottom of the sautoir.
The sautoir is not in direct (intimate) contact with the pizza, so has no preparation (oil, etc.).
It's a poor man's baking stone. I had a stone in a previous house, but either lost or broke it in one our moves. I'm too lazy/cheap to buy a new stone, but baking pizza in a home oven requires thermal mass, no way around it. So the sautoir meets the need. If I didn't have a heavy bottomed pan, I would buy a baking stone.