G=EMC^2 Glazier wrote:
Hi Luigi Love and make my own Italian meat balls,and that way I get
their mass density just right. Nature loved the ball(sphere) and that is
why she made so many of them. I use lots of union,garlic,green,and hot
peppers,and I'm sure that creates the stomach explosion. It is very
hard to make a square meat square. Bert

Morning Bert,

I've still got an eye to trying one of your pan fried pizzas.

I had a discussion about it with my SO as to " Why bother cooking the
pizza this way ? ". She couldn't see any advantage to pan-fried over
oven baked. I assume that the oil acts as a better heat conductor or
prevents the crust from burning ...

Or is it that one can produce a Chicago style ' Deep dish ' type of
pizza. Many more ingredients can be added w/o melting/slipping off of
the sides of the crust. Or is it that the pan removes worries
concerning any catastrophic failure of the structural supporting
functionality of the crust ?

Please advise ?

RL