I've heard of people sometimes putting the pizza directly on the oven rack.
I don't know if that would help your problem or not, but it might be a good
idea to try if you haven't already--at least for the frozen pizza.
Just a thought,
Becky Manners
-----Original Message-----
From: Alex Hall via Cookinginthedark
Sent: Monday, April 06, 2015 8:17 PM
To: [[email protected]]
Subject: [CnD] Home-cooked pizza always hard on edges, underdone in center
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]
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