Hi Alex, Maybe you need to increase the temperature - and, if possible preheat the pizza stone and then just plop the pizza pan on top of the preheated stone. Preheat to the highest temperature your oven will readh - 500 or even 550 if it will go that high - and then start checking the pizza at about 12-15 minutes. Also, the middle sometimes gets underdone if you've piled too many toppings on the pizza (I find this is *very easy to do!) Other than those suggestions, I'm not sure. If the pizza is home-made, you might use a very small amount of olive oil on the bottom of the pan and then sprinkle it with cornmeal before putting the uncooked dough on top. Good luck, and let us know what, if anything, you discover that works! Penny
On 4/6/15, Alex Hall via Cookinginthedark <[email protected]> wrote: > 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 > _______________________________________________ Cookinginthedark mailing list [email protected] http://acbradio.org/mailman/listinfo/cookinginthedark
