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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? Thanks. |
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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." |
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![]() "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. |
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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. |
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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. |
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