Pizza baking question
ediej1209 AL Zn 7
3 years ago
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2ManyDiversions
3 years agoRelated Discussions
The idiot is back with a pizza question.
Comments (17)You might try the method I used to make pizza last night. In the past I've always baked my pizzas on a stone. The stone was on the bottom rack. Oven set to 550ðF. But yesterday I tried a new method. The stone is placed near the top of the oven, eight inches from the broiler. The stone is preheated for at least an hour and just before the pizza goes into the oven, the broiler is turned on for five minutes to boost the temperature of the stone. Then the oven is reset to 550ðF and the pizza slid on to stone and baked for five minutes. Then the oven is set to broil and the pizza continues to bake under the broiler for two minutes. This pizza is just like the pizza from my favourite pizzeria. Only thing missing is the flavour that a wood oven imparts. Here is a link that might be useful: Link...See MoreNew to the group and question on freezing pizza
Comments (3)Hi Jackie; You can Par bake the Pizza Dough until it firm and ha some tan spots on it. Spoon on the Pizza Sauce and even it and put it back in the oven for a few minutes. Take it out and put on the toppings of your choice. Sprinkle on some Parmesan or Romano, then lay on the Provolone or Mozzerella. I use Provolone for the flavor. Bake until the Cheese just starts to cook a little and the crust tans. If the Crust is cooking to fast, baste it with water. Take it out and cool fast on a rack. Place in a Plastic bag and freeze. When you want to Bake and serve, take it out of the freezer to thaw. Put it back in the pan and into the oven. Bake until it is cooked. I did this tonight. I put in a couple of Posts on pizza. They went down to the bottom of the Posts to next 30 messages. Click on # 4 and 5 . I think the Posts were " Pizza or Dough for Bumblebeez" There are a couple of posts.????? Take a look. If you confused , so am I. Just ask Questions. LOU...See MoreQuestion about making pizza ahead of time
Comments (8)Stacy: I have put the Pizza dough recipe and how to ,in many times. I'll put it in again for you! Save it please!!!!! This was Posted a year ago but everyone seems to get involved with new things. I've always had a good Crispy Tender Crust, If you remember some of my Posts ??? Prebaked Dough Followup clip this post email this post what is this? see most clipped and recent clippings Posted by hawk307 (My Page) on Fri, Feb 16, 07 at 22:43 Hi Again Msazadi: An alterative to baking on a stone is to use pans. A 12 inch round pizza will take from 8 to 12 ounces of dough. According to thickness you want.After the dough is made, weigh it out and roll into balls. Oil the pans and place a dough ball in the pan and flatten slightly, working the dough towards the side of the pan. Then let it rest a few minutes. Repeat this every so often until the dough reaches the side and up, enough for a crust. Let it raise slightly , pinch the dough with a fork and put into the oven to bake at 400 deg. When tan spots show ,take them out onto a rack to cool fast. Then you can use them right away or freeze , to use later. When cooking the Pizza, place the dough back in the oiled pan , put a latel of sauce on the dough and swish it around, sprinkle some Parmesan or Romano , put it in the oven for a few minutes. Take it out and spread the topping cheese of your choice. Put it back into the oven to finish cooking. A good topping cheese is a mixture of Mozzarella and Provolone chopped and mixed. The provolone gives it a good flavor and doesn't get like rubber when it cools. I use all Provolone. A little trick for baking. Keep a cup of water and brush handy, to baste parts that are cooking too fast. If you can get new Steel pans, they have to be cured in the oven, so they won't stick. Coat them with oil and bake them for at least 6 hours. Never clean them with soap and water. Just water & wipe with a paper towel. I have been using this method for 48 years. If I can help anyone with info, on Sauce or Dough Recipes, please email. Have fun, LOU...See MoreJcrowley, question about your pizza dough
Comments (15)Lou, I hope that you're not offended. I had already started both her dough and sauce before asking for help. I do want to try yours, seriously. And hoping that I'm not misreading, too. I hate forums and emails for trying to interpret what someone really means. Thank you so much, Lou, for the emails and the forum posts. I will be working on my pizza/calzone/stromboli expertise many times in the near future with four kids ages eight and under. And using your posts for guidance. Nancy...See MoreOlychick
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