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 > <cookinginthedark@acbradio.org> 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 > 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
