"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Breads, Pizza & Sandwiches > Pizza & Focaccia
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 06-03-2019, 09:38 AM   #1
Assistant Cook
 
Join Date: Feb 2019
Location: Stratford-upon-avon
Posts: 4
Pizza crust not firming

Hi,
I have several times made pizza dough following Prue Leith's recipe. It is a great recipe but I always find that when baking for the allotted time (12-15 minutes), that the crust has not blistered and the pizza dough is not fully cooked but the topping is.
What is the best solution? Should I raise the gas mark on the oven or cook the dough for a few minutes before adding the topping?
Any advice much appreciated
Thanks

__________________

Lukee12 is offline   Reply With Quote
Old 06-03-2019, 10:10 AM   #2
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,976
You can raise the temp to 260C. Also, allow the oven to preheat for up to an hour to ensure the pizza stone if completely preheated. It takes substantially longer to reach temperature than the air in the oven.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-03-2019, 11:46 AM   #3
Assistant Cook
 
Join Date: Feb 2019
Location: Stratford-upon-avon
Posts: 4
Thank you for the advice! I am using a baking sheet as i dont have a pizza stone - I also have a round pizza tray if that's better?
Lukee12 is offline   Reply With Quote
Old 06-03-2019, 12:50 PM   #4
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,992
You would see a huge improvement with a super hot pizza stone and a cranked up oven temp.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-03-2019, 12:51 PM   #5
Assistant Cook
 
Join Date: Feb 2019
Location: Stratford-upon-avon
Posts: 4
Thanks! I've used my round pizza metal holey tray thing for now, but definitely going to look at getting a pizza stone!
Lukee12 is offline   Reply With Quote
Old 06-03-2019, 12:52 PM   #6
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,976
The shape and size of the pan won't make a difference unless you spread out the dough more in a larger pan. Not suggesting you should do that.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-03-2019, 01:02 PM   #7
Chef Extraordinaire
 
taxlady's Avatar
 
Join Date: Sep 2010
Location: near Montreal, Quebec
Posts: 22,034
Send a message via Skype™ to taxlady
If you have a cast iron skillet / frying pan, that can work well as a substitute for a pizza stone.
__________________
May you live as long as you wish and love as long as you live.
Robert A. Heinlein
taxlady is online now   Reply With Quote
Old 06-03-2019, 01:10 PM   #8
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,992
Quote:
Originally Posted by Lukee12 View Post
Thanks! I've used my round pizza metal holey tray thing for now, but definitely going to look at getting a pizza stone!

Be sure to get one with a metal cradle for handles.

https://www.amazon.com/Ovente-Cerami...00720285&psc=1
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-03-2019, 01:20 PM   #9
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 45,976
I don't have wire handles on my stone. It stays in the oven all the time. I remove the pizza with a peel and cut it into slices on a cutting board. The choice is yours depending on how you want to use your stone.
__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-03-2019, 03:05 PM   #10
Chef Extraordinaire
 
Kayelle's Avatar
 
Join Date: Mar 2010
Location: south central coast/California
Posts: 13,992
I like to remove the whole thing from the oven and I use kitchen shears to cut it up on the stone. The pizza remains piping hot leaving it on the stone. Just another way of doing it.
__________________
Life is not measured by the number of breaths we take, but rather by the moments that take our breath away.

Kayelle is offline   Reply With Quote
Old 06-04-2019, 11:14 AM   #11
Executive Chef
 
RPCookin's Avatar
 
Join Date: Apr 2005
Location: Logan County, Colorado
Posts: 2,858
My stone is 16" square and about 1" thick. I can do 4 personal sized pizzas on it at once, each with different toppings.

One thing to remember when using a stone is to preheat the oven for at least 1/2 hour, and more doesn't hurt. I've always used the highest heat that my oven will go to (for a typical home range that's about 500), and preheat from 45 minutes to an hour.
__________________
Rick
RPCookin is offline   Reply With Quote
Old 08-23-2019, 04:32 AM   #12
Assistant Cook
 
Join Date: Aug 2019
Location: norfolk
Posts: 5
Just my 2 cents. Get a stone, it could be a proper pizza stone or bricks wrapped in foil. Oven as hot as it will go bake the pizza for about 8 to 10 minutes. Works for me.
__________________

oldschoolkz is offline   Reply With Quote
Reply

Tags
crust, pizza

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off





Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 10:03 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2020, Jelsoft Enterprises Ltd.
×