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
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 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
|
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. |
All times are GMT +1. The time now is 02:31 PM. |
Powered by vBulletin® Copyright ©2000 - 2024, Jelsoft Enterprises Ltd.
FoodBanter