Author Topic: This is lamination right?  (Read 3238 times)

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Offline pythonic

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Re: This is lamination right?
« Reply #50 on: January 16, 2015, 02:52:18 PM »
Watch the crust color.  Let that be your indicator of done ness. If it looks like it is burning (a little is ok in my opinion) then it is done.  The insides will definitely be done it is just a matter of not ruining the crust.  Maybe try a 475 oven to begin with to set the crust and then turn it down seconds after you place it in the oven.  Maybe the location in the oven matters. Some say top rack some say lower rack. You know your oven better than us.
I don't yet know if I am a fan of par baking, but I know that giordanos shipped pizzas are par backed to "set" their crust for the home oven.  Maybe that is the trick?

I will give it a shot this afternoon. 
If you can dodge a wrench you can dodge a ball.


Offline pythonic

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  • Posts: 2674
  • Age: 37
  • Location: Crest Hill, IL
  • Pizza......its what's for dinner!
Re: This is lamination right?
« Reply #51 on: January 16, 2015, 05:54:58 PM »
So the pizza turned out no different then a 25 minute bake at 475.
If you can dodge a wrench you can dodge a ball.


 

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