pizza baking strategy
 

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.

pizza baking strategy
 

In article
,
wrote:

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.

This isn't what you want to hear and it doesn't answer your t&t
question, but I'd bake two smaller pizzas rather than one big one. You
can make a couple different kinds and be eating one while the other
bakes. Cut smaller pieces if you have to in order to make a piece
available to everyone on the first pass. JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

pizza baking strategy
 

wrote in news:[email protected]
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

Killfile all Google Groups posters.........

http://improve-usenet.org/

http://improve-usenet.org/filters_bg.html

pizza baking strategy
 

"Melba's Jammin'" wrote in message
...
In article
,
wrote:

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.

This isn't what you want to hear and it doesn't answer your t&t
question, but I'd bake two smaller pizzas rather than one big one. You
can make a couple different kinds and be eating one while the other
bakes. Cut smaller pieces if you have to in order to make a piece
available to everyone on the first pass. JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

I agree. If you're used to a stone, a pan will change everything. As Barb
says, make two.

Ed.

pizza baking strategy
 

On Mar 13, 9:52*pm, "Theron" wrote:
"Melba's Jammin'" wrote in message

...



In article
,
wrote:

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.

This isn't what you want to hear and it doesn't answer your t&t
question, but I'd bake two smaller pizzas rather than one big one. *You
can make a couple different kinds and be eating one while the other
bakes. *Cut smaller pieces if you have to in order to make a piece
available to everyone on the first pass. *JMO.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller
"What you say about someone else says more
about you than it does about the other person."

I agree. If you're used to a stone, a pan will change everything. As Barb
says, make two.

Ed.

Yeah - I've tried to think it thru. I can see myself having to jump
up and down to eat, get that other pie in the oven (and I use a two
stage baking method too.)

I guess it can't be helped. I COULD load on so much in the way of
toppings that no one would want more than a slice or two. I could
always slice it into ten rather than eight. I could load 'em up on
salad and some minestrone beforehand.

Thanks for the thoughts. I KNOW in my heart that going from stone
baked to pan would---well-- NOT be good.

pizza baking strategy
 

On Sat, 14 Mar 2009 07:00:08 -0700 (PDT),
wrote:

Yeah - I've tried to think it thru. I can see myself having to jump
up and down to eat, get that other pie in the oven (and I use a two
stage baking method too.)

I guess it can't be helped. I COULD load on so much in the way of
toppings that no one would want more than a slice or two. I could
always slice it into ten rather than eight. I could load 'em up on
salad and some minestrone beforehand.

Thanks for the thoughts. I KNOW in my heart that going from stone
baked to pan would---well-- NOT be good.

Why don't you get a larger "stone" or line your oven shelf with
unglazed quarry tiles? I prefer tiles myself. They even take on a
glossy black "nonstick" quality after enough uses, provided you don't
break them first.


--
I never worry about diets. The only carrots that
interest me are the number of carats in a diamond.

Mae West

pizza baking strategy
 

On Mar 14, 11:39*am, sf wrote:
On Sat, 14 Mar 2009 07:00:08 -0700 (PDT),
wrote:



Yeah - I've tried to think it thru. *I can see myself having to jump
up and down to eat, get that other pie in the oven (and I use a two
stage baking method too.)

I guess it can't be helped. *I COULD load on so much in the way of
toppings that no one would want more than a slice or two. *I could
always slice it into ten rather than eight. *I could load 'em up on
salad and some minestrone beforehand.

Thanks for the thoughts. I KNOW in my heart that going from stone
baked to pan would---well-- NOT be good.

Why don't you get a larger "stone" or line your oven shelf with
unglazed quarry tiles? *I prefer tiles myself. *They even take on a
glossy black "nonstick" quality after enough uses, provided you don't
break them first.


Thanks, but not worth the trouble for the few times I'm inclined to
throw pizza parties.