silicone square cake pan cooked pizza is wet in the middle section?

[preppystud]

i used to use the silicone baking sheet to make the pizza, but sometimes, the source and cheese drip down to the bottom of the oven.

so now i use the silicone square cake pan to make the pizza, but it seems that the middle section of the pizza is always wet. i don't think that i have done anything different.

could the cake pan itself cause the problem?

should i use something different?

[buceriasdon]

yes, use a pizza stone or steel.
Don

[preppystud]

have you tried that yourself, and got the same result?

[The Dough Doctor]

You say you're using a square silicone cake pan, is this one of the newer flexible ones, or are you referring to a square cake pan that has been silicone coated aka glazed? What is the color of the pan? What is your baking temperature?
Tom Lehmann/The Dough Doctor

[preppystud]

it is made entirely of silicone.

same temperature as before, 425, i lowered it to around 400 before, i got the same result, i think.

for some reason, the middle section of the pizza is wet.

[buceriasdon]

The silicone mat is meant for baking cookings, what have you on, for pizza baking baking it is an extremely poor baking surface. I have collected some silicone baking molds and found they are suitable for low temp baking, not impressed. Buy a pizza stone if you are serious about baking pizza, save the mat for cookies.
Don

[The Dough Doctor]

I agree totally with Don, what you are using is not designed, or intended to bake anything close to pizza. They do a good job of baking cakes, but that's about as close as it gets. If you want to do square deep-dish pizzas on the cheap, look for some used square cake pans (normally in 7-inch format). The best ones are made of steel and have a dark green coloring to them. You can also buy square pizza pans from American Metalcraft <www.amnow.com>. These will be made of aluminum, and can be had in a dark anodized finish.
If you get a pan(s) with a bright finish, they should be well seasoned for best baking properties.
Tom Lehmann/The Dough Doctor

[pizzaneer]

+2 to all the above.