What sort of a convection oven do you have/ Susan
-----Original Message----- From: Alex Hall via Cookinginthedark [mailto:[email protected]] Sent: Monday, April 06, 2015 8:51 PM To: Penny Reeder Cc: [email protected] Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in center Thanks everyone. I was afraid to increase the temperature--if the outer crust is already cooking fast, I'd be afraid of exacerbating that problem--but I'll give it a try. Corn meal is also worth a try, as I keep wondering if the oil under the crust just contributes moisture. Yes, we always use convection, so I'll see about using regular bake instead. Guess this means a lot of pizza. :P > On Apr 6, 2015, at 9:30 PM, Penny Reeder <[email protected]> wrote: > > 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 >> -- 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
