Originally published at: https://boingboing.net/2017/12/30/stovetop-za.html
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Do they offer a version which goes on all four burners? That’s some tiny pizza!
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just don’t put anything on top
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How long does it take to cool down? Or at least to a point where it’s safe to put the whole contraption on the countertop somewhere.
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I don’t see a huge advantage. My oven will hit 600° in under ten minutes and will accommodate several larger pizzas at once.
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My great aunt had a very similar device from the 40’s for baking potatoes without and oven. Though it had very little thermal mass. It was made entirely out of thin, double layered steel. The bottom had holes in both layers, though offset from each other. With a thin plate of metal between the layers. And the top was effectively like a thermos wall. It seemed to work by convection pulling though the bottom while the top trapped heat. When placed over a gas burner.
Pretty neat thing. Worked fairly well IIRC.
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Unless it’s another pizza.
Did it get “top marks”? Looks like just a roundup of various gadgets. I’d want to read an in-depth review before plunking down 180 clams.
It’s on Amazon for $77. I’d wait for more/better reviews.
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…or someone’s bottom
Electric stove here. I’m still looking for an excuse to buy a dutch oven for car camping.
Hmm, parchment paper. I might try that.
ETA: I tried making bagels from frozen pizza dough. My mistake was in not punching it down enough. Next time I’ll use a roller. The bun monsters were still pretty edible.
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Yay, another kitchen gadget for me to buy where I injure myself as always.
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100% use parchment paper. I put my pizza dough on parchment and slide that right onto the stone. It keeps the stone cleaner and is so much easier to transfer from the cookie sheet I use as a peel. 
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Having worked for two pizza chains, I’ve likely made and cooked 10,000 pizzas.
I’ve found that the vaunted ‘really hot oven’ only results in the toppings being over-cooked while leaving the inside raw. I’ve found that a pizza stone or massive metal pan simply causes the pizza to keep cooking under uneven heat and after removal from the oven. Not unexpected. That’s fine if you have a lousy oven or want to serve the pizza while it’s still cooking, but the down side is that you can’t stop the process to avoid burning.
You want a really good pizza? Spray down the underside of the crust with butter-flavored spray oil, and cook it in a big frying pan that has a lid. And cook it at a lower temp - 450F or so, so that the cheese is just becoming brown after half an hour. When it’s reached perfection, you turn the heat off and it won’t burn or overcook.
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Oh good a unitasker, just in time for… the sixth day of Christmas?
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Half an hour seems like a little much. I run my oven at 500F with a pizza stone and the cheese browns comfortably in 10 minutes. Mind you it takes a pretty solid half hour preheat, but I spend that time on prep.
This is why I’d probably spend the money ordering pizza from places with a much lower risk of fire than my non-commercial kitchen. Hell, I can’t even use the broiler because it’s too nerve-wracking.
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The stovetop deal is similar to the way I quickly and successfully reheat a couple of slices of pizza. (For me, microwaving is OUT!). I get a large frying pan on the stove, heat on high, covered, for ~5 minutes, crumple a sheet of aluminum foil and throw that into the pan as a barrier to prevent burning the bottom of the slices that I then set into the pan, recover the pan, and a few minutes later I have perfectly reheated pizza.
600F? I have no problem baking a pizza at 425 for 15 minutes.
