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| Cooking Equipment (rec.food.equipment) Discussion of food-related equipment. Includes items used in food preparation and storage, including major and minor appliances, gadgets and utensils, infrastructure, and food- and recipe-related software. |
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best pizza pan
On Mon, 28 Feb 2011 07:42:18 -0800 (PST), Kalmia
> wrote: >Yank out the paper halfway thru the baking time. I always remove my >crust after 8 minutes, then add toppings, then put back into oven for >another 10-12 minutes. At what temperature? If I left mine in the oven that long, I'd have cinders. -- Larry |
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best pizza pan
> wrote in message ... > On Mon, 28 Feb 2011 07:42:18 -0800 (PST), Kalmia > > wrote: > >>Yank out the paper halfway thru the baking time. I always remove my >>crust after 8 minutes, then add toppings, then put back into oven for >>another 10-12 minutes. > > At what temperature? If I left mine in the oven that long, I'd have > cinders. > > -- Larry > > So would I have cinders. We keep the stone on the bottom rack all the time. Heat the stone for 45 minutes at maximal oven temp. Pizza is done in 7-8 minutes. Kent |
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best pizza pan
On Feb 28, 7:30*pm, wrote:
> On Mon, 28 Feb 2011 07:42:18 -0800 (PST), Kalmia > > > wrote: > >Yank out the paper halfway thru the baking time. I always remove my > >crust after 8 minutes, then add toppings, then put back into oven *for > >another 10-12 minutes. > > At what temperature? If I left mine in the oven that long, I'd have > cinders. > > -- Larry About 425. |
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