Author Topic: Pizza stone, pizza pan or aluminum foil?  (Read 767 times)

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Offline Roose1134

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Pizza stone, pizza pan or aluminum foil?
« on: February 15, 2014, 05:00:03 PM »
I have a convection oven. Highest temp is 500°. I've been using a pizza stone when cooking, but the bottom of the pizza isn't browning much of all. I also have a pizza pan, with 14" holes all over. My brother suggested a cookie sheet. Or also a thicker aluminum foil. What do you think would work best for a decent brown bottom?


Offline Roose1134

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #1 on: February 15, 2014, 05:01:15 PM »
Not 14" holes. Meant to be a dash in there. It disappeared. They're quarter in holes.

Offline Pastaking

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #2 on: February 15, 2014, 08:47:42 PM »
Could be your dough.. Can you post your dough recipe?

Offline Roose1134

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #3 on: February 15, 2014, 09:39:30 PM »
Well I'm trying a new dough this time. A blend of 200g of 00 flour with 300g of bread flour. 325g water. 10g salt. 3g ADY. Had it rise for 3 hours. And letting it sit for about 36 hours in a fridge about 50°.

Offline pizza is love

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #4 on: February 15, 2014, 09:52:04 PM »
how long are you preheating?

Offline Roose1134

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #5 on: February 15, 2014, 10:02:37 PM »
I preheat to 500° with no convection.

Offline pizza is love

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #6 on: February 15, 2014, 10:39:27 PM »
But for how long? I preheat my stone for about 2hrs. I know this may sound odd but I believe different oven's like the stone at a different level.
Our old oven liked it on the bottom rack and I never took it out. With our new oven the middle rack is they way to go and if I leave the stone in all the time other dishes take longer to cook.

Offline Roose1134

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #7 on: February 15, 2014, 11:17:38 PM »
Interesting. I usually keep it in the middle. Only at 500 for about 20-30 min. Didn't really think it'd matter to sit at 500° for an hour. But I'll definitely try it on the bottom rack tomorrow!

Offline jsaras

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #8 on: February 16, 2014, 08:44:48 AM »
00 flour is unmalted and it doesn't begin to brown until 800 degrees.  If you're going after a softer dough replace the 00 with all purpose flour and you'll get the browning.
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Offline Roose1134

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #9 on: February 16, 2014, 10:39:35 AM »
Good to know! Thanks. What about bread flour?


Offline shdixon

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Re: Pizza stone, pizza pan or aluminum foil?
« Reply #10 on: February 16, 2014, 06:05:56 PM »
I recently purchased a pizza steel http://bakingsteel.com/

I have a fibrament pizza stone and even with 2 hrs of pre-heat I could never get my crusts the way I wanted. ( I use Tiseo frozen dough balls from Meijer, they are great. 3-4 day cold rise in the fridge. Did a one day fridge and 10 hour counter top rise with good results.)

With the 1/4 inch. Pizza steel I get great crusts even leaving it in the pan.

GFS Gusto Premium sauce(add water and Italian seasoning + fennel), GFS Provolone Mozzarella cheese, Gusto pep (Enzo but now unavailable)

There is no better pizza in Lancaster, Ohio.