Author Topic: Edges getting too crunchy  (Read 1312 times)

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Online pythonic

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Edges getting too crunchy
« on: February 09, 2012, 10:45:33 AM »
I bake on a stone or cutter pan.  Is there anyway to prevent this?
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Offline norma427

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Re: Edges getting too crunchy
« Reply #1 on: February 09, 2012, 11:17:54 AM »
I bake on a stone or cutter pan.  Is there anyway to prevent this?

phthonic,

Maybe if you could explain what formulation you are using and the type of pizza you are making, what temperatures in your oven you are using, rack position, flour, bake time, etc., someone might be able to help you with the edges of your pizza being too crunchy.

Norma
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Online pythonic

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Re: Edges getting too crunchy
« Reply #2 on: February 09, 2012, 07:18:49 PM »
Ive been making loowater's "a pretty easy to do cracker crust" and the vito and nicks one.  I preheat my stone to 550 and dial it back to 500 when i launch them.  I use either the very bottom rack or the next one up.
« Last Edit: February 09, 2012, 07:21:14 PM by pythonic »
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buceriasdon

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Re: Edges getting too crunchy
« Reply #3 on: February 09, 2012, 07:26:57 PM »
Sauce and apply cheese right to the edge. I made this same recipe last night.
Don

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Re: Edges getting too crunchy
« Reply #4 on: February 10, 2012, 09:00:31 PM »
Sauce and apply cheese right to the edge. I made this same recipe last night.
Don


How r u baking it?
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Offline Mad_Ernie

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Re: Edges getting too crunchy
« Reply #5 on: February 10, 2012, 10:25:01 PM »
Sauce and apply cheese right to the edge. I made this same recipe last night.
Don

I know what you are talking about, and Don's solution does work well.  Some very old and traditional cracker-style pizza restaurants have used this technique for decades.  Round Table, Happy Joe's, and Vito & Nick's to name a few.

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Offline Chicago Bob

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Re: Edges getting too crunchy
« Reply #6 on: February 20, 2012, 03:30:01 PM »
pythonic,

Something tells me you have already solved this problem.But what Don and Mad Ernie said is quite true,it is a technique that works well and, yes, it is very old and traditional......I learned it over 40 yrs. ago! Ha!  :'(

Also,you may be cooking just a lil too hot.I have a gas oven , burner/broiler in the drawer at the bottom...for this style of pie I preheat at 450 and increase to 500 when I put the cutter pan pizza onto the middle rack. I can almost set my watch by this bake...14 mins. and I'm in business. If you are using an electric oven I would probably play around with stone on second rack up and a rack on the top too. Cutter pan on stone for 10 mins. then move to top to polish 'er off. I like the temp. trick...when the oven has settled into it's preheat. turning the dial up a bit as you place the pizza seems to help my top browning a lot!

Play around with it pythonic...we've all seen that you are a fast learner. Good work!

Bob
« Last Edit: February 20, 2012, 03:32:59 PM by Chicago Bob »
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