Hi all, A quick question for anyone who knows. We sometimes cook pizza, either fully homemade, or frozen. No matter what the crust is, though, the pizza always crisps up on the edges (harder than I'd like) and is soft, almost underdone, for the majority of the middle. We end up with outer crust that's hard to chew--it's crunchy, not chewy--and most of the dough far too soft. We use a pizza stone or stone pan, but it always comes out the same. Has anyone found anything that helps this? It's getting quite frustrating, as all of us love pizza but the only properly cooked ones we can get are pre-made from a restaurant. Thanks for any suggestions.
-- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
