Take a baking sheet and flip it over. That’s your pizza steel for this thin crust pizza. 425 for 8-12 minutes. And I definitely recommend a sprinkle of corn meal or semolina between the baking sheet and the pizza.
You may want to turn on the boiler for the last few minutes.
Cost per person before toppings is $1.60. And you’d be really pressed to put another dollar worth of toppings on a pizza this size.
If you put it directly on the oven rack, it’s going to sag and droop. If you put it inside of a baking sheet, it’s going to be harder to get it out with a pizza peel. Flip the thing over and you have a nice flat surface with no edges in the way.
Ah, we had different things in mind. Baking/cookie sheet for me means something like this:
I’d call one with edges around it a baking tray
That design is typically insulated. Which is great for not burning cookies but horrible for pizza crust.
That’s a good point. I have a dedicated round pizza tray so have never used either of the other options and clearly don’t know what I’m talking about lol
I use a silicon mat to avoid burning cookies. I don’t want to store a large dedicated tool for them.
Silicone
I assume you’re not baking cookies on semiconductor wafers :)
They are expensive but worth it.