We do have one of those pans with the holes. It does okay, but doesn't really give better results. Yes, we let the stone heat up. The pan (maybe it's called a bar pan, I don't remember) says it doesn't need to be heated. We use some olive oil to be sure things don't stick. Might that be part of the problem? Should we use something else, like flour, instead? > On Apr 6, 2015, at 8:45 PM, Charles Rivard via Cookinginthedark > <cookinginthedark@acbradio.org> wrote: > > The instructions on a lot of frozen pizzas suggest this very idea. > > I have a 14-inch pizza pan made of heavy metal that has many many tiny holes > drilled through it all over the bottom. It allows air to get to the bottom > of the entire crust, and distributes the heat evenly. It's been so long ago > that I don't remember where it was purchased or for what price, but it does a > good job whether the pizza is frozen or made at home. > > --- > Be positive! When it comes to being defeated, if you think you're finished, > you! really! are! finished! > ----- Original Message ----- From: "rebecca manners via Cookinginthedark" > <cookinginthedark@acbradio.org> > To: <cookinginthedark@acbradio.org>; "Alex Hall" <mehg...@icloud.com> > Sent: Monday, April 06, 2015 7:27 PM > Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in center > > >> 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: [cookinginthedark@acbradio.org] >> 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 >> mehg...@icloud.com >> >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark >> _______________________________________________ >> Cookinginthedark mailing list >> Cookinginthedark@acbradio.org >> http://acbradio.org/mailman/listinfo/cookinginthedark > > _______________________________________________ > Cookinginthedark mailing list > Cookinginthedark@acbradio.org > http://acbradio.org/mailman/listinfo/cookinginthedark
-- Have a great day, Alex Hall mehg...@icloud.com _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
