The length of cooking doesn't seem to be the problem, it's the evenness. If we up the cooking time so the middle gets done, the outer crust would end up dry and burned. Somehow, though everything else cooks perfectly in the oven and it's set to convection bake, pizza just never works out. > On Apr 6, 2015, at 8:51 PM, Debbie Deatherage <[email protected]> wrote: > > Swans used to have a frozen pizza crust for pizzas. I've tried it and if you > cook it according to package directions it seems to work out pretty well. We > haven't made pizza in a wild, but my husband makes homemade pizza crust. And > we bake it in the oven. I would have to check with him for how long. > Debbie Deatherage > > Sent from my iPhone > >> On Apr 6, 2015, at 8:17 PM, Alex Hall via Cookinginthedark >> <[email protected]> wrote: >> >> 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
-- Have a great day, Alex Hall [email protected] _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
