Have you tried not using the convection setting? How does pizza come out if
you use a conventional oven?
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----- Original Message -----
From: "Alex Hall via Cookinginthedark" <cookinginthedark@acbradio.org>
To: "Debbie Deatherage" <debbied...@gmail.com>
Cc: <cookinginthedark@acbradio.org>
Sent: Monday, April 06, 2015 7:55 PM
Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in
center
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 <debbied...@gmail.com>
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
<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
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--
Have a great day,
Alex Hall
mehg...@icloud.com
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