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..PL..

wrote in news:9b36f6d2-9f3b-42e4-86ad-69a3455c4a52@
41g2000yqf.googlegroups.com:

> I normally make a 12 inch round pie and bake it on my round stone.
> I'd like to make a large pizza for company and thought I might use a
> 13 inch pan and make an oblong pie. Since the dough won't be going
> directly onto that stone, what adjustments should I make in time and
> temperature? Any other suggestions for avoiding a soggy bottom?
>
> Thanks.
>

Drill holes in the pan.

I have two pizza trays. One 'normal' one with holes. I have to take the pizza
off the 'normal' one to finish cooking the bottom, the one with holes does it
in one shot.

--
Peter Lucas
Brisbane
Australia

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