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Old 06-03-2019, 08:38 AM   #1
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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

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Old 06-03-2019, 09:10 AM   #2
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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.
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Old 06-03-2019, 10:46 AM   #3
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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?
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Old 06-03-2019, 11:50 AM   #4
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You would see a huge improvement with a super hot pizza stone and a cranked up oven temp.
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Old 06-03-2019, 11:51 AM   #5
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Thanks! I've used my round pizza metal holey tray thing for now, but definitely going to look at getting a pizza stone!
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Old 06-03-2019, 11:52 AM   #6
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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.
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Old 06-03-2019, 12:02 PM   #7
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If you have a cast iron skillet / frying pan, that can work well as a substitute for a pizza stone.
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Old 06-03-2019, 12:10 PM   #8
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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
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Old 06-03-2019, 12:20 PM   #9
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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.
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Old 06-03-2019, 02:05 PM   #10
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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.
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