Author Topic: Cooking 16 Inch Pan Pizza  (Read 304 times)

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Offline maine

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Cooking 16 Inch Pan Pizza
« on: August 02, 2013, 11:24:28 AM »
I have recently purchased 16 inch Hard Coat Anodized pans from American Metal Craft. They are an inch deep . I am using Bakers Pride 208 volt deck ovens. I am cooking the pizzas at 575 degrees and cant seem to get the bottoms of the pizza to brown and get crispy any suggestions would be gratefully appreciated.


Offline Mmmph

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Re: Cooking 16 Inch Pan Pizza
« Reply #1 on: August 02, 2013, 11:40:15 AM »
Are you oiling the pans? If so, what type of oil?
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Offline maine

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Re: Cooking 16 Inch Pan Pizza
« Reply #2 on: August 02, 2013, 11:46:17 AM »
I have tried vegetable and canola

Offline norma427

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Re: Cooking 16 Inch Pan Pizza
« Reply #3 on: August 02, 2013, 11:46:44 AM »
Joey,

I see you have listed on your profile that you like New England style pizza.  Does that mean Greek style pizza?  If you do like Greek style pizza you can see what members did on the Greek style pizza thread at http://www.pizzamaking.com/forum/index.php/topic,691.msg6229.html#msg6229 

Mmmph's question is good.  Usually to brown bottom crusts in a pan and for the bottom crusts to be crispy some type of oil is needed.

Norma

Edit: Sorry I was posting when you were posting.  How much oil did you put in your pan?
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Offline maine

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Re: Cooking 16 Inch Pan Pizza
« Reply #4 on: August 02, 2013, 11:49:38 AM »
What I have been doing is I pre make the pizza I oil the pans then I through them in the cooler which is set at 38 where they sit over night

Offline norma427

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Re: Cooking 16 Inch Pan Pizza
« Reply #5 on: August 02, 2013, 12:08:51 PM »
Joey,

I do something similar, but use thin dark steel pans that are for 4-square pizzas.  I know you aren't trying to make Detroit style pizzas though.  I have tried vegetable oil, corn oil, MFB (something like Crisco) and those all seem to work in making the bottom crusts crispy and the bottom crusts do brown. 

Maybe if you can post a photo of what style of pizza you are making other members might be able to help you.  Also you might describe what style of pizza you are making if you can't post a photo.

Norma
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Offline Mmmph

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Re: Cooking 16 Inch Pan Pizza
« Reply #6 on: August 02, 2013, 12:45:44 PM »
I would suggest a tablespoon of olive oil. and wipe it evenly inside the pan with a folded paper towel. Because olive oil has a lower smoke point, you should see better browning compared to vegetable or canola oil.

Good luck.
Sono venuto, ho visto, ho mangiato

Offline maine

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Re: Cooking 16 Inch Pan Pizza
« Reply #7 on: August 03, 2013, 09:40:46 AM »
Thanks to all for your advice and suggestions I greatly appreciate it


 

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