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Old 08-15-2006, 07:37 PM   #31
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Quote:
Originally Posted by jaspa
i get my oven VERY hot i cant put it straight on to oven rack it would fall through so i must be doing somthing wrong thanx for all the help
Yep - if your pizza would fall through the oven racks ... you either have some strange oven racks ... or your're trying to make some mighty small pizzas, or you're doing something so wrong I can't imagine what it is.

Pizza dough can be soft and still work on an oven rack ... just as long as the diameter of the pizza exceeds the distance between the oven rack elements ... most are only 1/2 - 3/4 inch apart. Even a small 10-inch pizza would be more than adequately supported placed directly on the oven rack.

The only way that putting a pizza directly on the oven rack wouldn't work would be if you were trying to bake it "vertically" .... and that wouldn't work in any over ...
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Old 08-16-2006, 12:30 PM   #32
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This is a Docker.

http://www.amazon.com/Pizza-Dough-Do...UTF8&s=kitchen
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Old 08-16-2006, 12:32 PM   #33
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Quote:
Originally Posted by Bangbang
oh, yes, i've seen one of those while waiting (impatiently) at a pizza takeaway for my pizza...i've always wondered what they were called...THANKS!
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Old 08-16-2006, 12:39 PM   #34
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Originally Posted by arlienb
oh, yes, i've seen one of those while waiting (impatiently) at a pizza takeaway for my pizza...i've always wondered what they were called...THANKS!
You are welcome. Docking your dough is a MUST. You can also use a perforated pan instead of a pizza stone. I have several. One of them is made of a wire mesh that I place directly on the pizza stone. It works great. I shape my pizza then place it on the wire mesh "pan"....then on the stone. I bake it at 450 for 10 minutes then remove....place toppings on and bake antoher 10 minutes or till cheese is thorougly melted and crust is browned.
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Old 08-17-2006, 01:48 PM   #35
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I miss a lot of things that I had when living in the house - but the most missed item is http://www.hearthkitchen.com/. It made perfect pizza, awesome breads, and everything else. The trick with pizza is high heat - with the Hearthkit we'd heat the oven to 500 or 550 put the pizza in and drop the heat back to 425 or 450 depending on the toppings.

Yes, they are expensive but we thought it worth every penny. I did find my on Ebay for about 1/2 price. I think I'm going to measure my oven and see if they have one that will fit on the boat!
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Old 08-18-2006, 10:29 PM   #36
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I use a perforated pan when I make my pizzas on my gas grill. In the house I use a "PIZZAZZ" pizza maker. I make mostly home made thick crust. It allows me to cook top, bottom or both with its multiple settings. The only problem is the sides of the crust don't brown. I finish that with my blow torch. Cost is around $50 bucks.
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Old 08-20-2006, 12:43 AM   #37
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Gorgonzola brought up something that I had forgotten that my step-daughter told me (she owns a pizza franchise) - too much sauce makes the crust "mooshy".
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Old 08-20-2006, 07:16 AM   #38
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Pizza is a passion here. I learned a bunch at pizzamaking.com
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