Yes. Do not use your convection oven and I think you will find it works well. Also, the pizza I bake cook at about 400 or 425 degrees for 10-15 minutes. I do not use oil on the bottom when using my pizza stone.
*smile* Regina Marie Phone: 916-877-4320 Email: reginamariemu...@gmail.com Follow me: http://www.twitter.com/mamaraquel Find Me: http://www.facebook.com/reginamarie Listen Live: http://www.jandjfm.com -----Original Message----- From: Nicole Massey via Cookinginthedark [mailto:cookinginthedark@acbradio.org] Sent: Monday, April 06, 2015 6:10 PM To: cookinginthedark@acbradio.org; 'Alex Hall' Subject: Re: [CnD] Home-cooked pizza always hard on edges, underdone in center Try turning the convection off -- traditional pizza ovens aren't using convection, they're just hot boxes. (I've worked in pizza places in the past) > -----Original Message----- > From: Alex Hall via Cookinginthedark > [mailto:cookinginthedark@acbradio.org] > Sent: Monday, April 06, 2015 7:55 PM > To: Debbie Deatherage > Cc: [cookinginthedark@acbradio.org] > 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 > >> > >> _______________________________________________ > >> 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 _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark _______________________________________________ Cookinginthedark mailing list Cookinginthedark@acbradio.org http://acbradio.org/mailman/listinfo/cookinginthedark
