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Old 14-03-2009, 12:56 AM posted to
..PL.. ..PL.. is offline
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Default pizza baking strategy

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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?


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

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