Thin Crust Pizza Oven Temp?

[Darrellthecrabber]

  I made the Thin crust pizza on the site ,,It looked really good ,rolled out great went into the Chicago Metallic pan and cooked..Perfect  Except it did not cook thru..so back in the oven it went till it was almost burned. It was on a 1/2 " thick stone and the oven was at 450..    Too low a oven temp probably ..What do you think?

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[Darrellthecrabber]

Try Try Again!
My Pizza!

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[itsinthesauce]

I put the oven at 475-500, give it plenty of time to completely get to temperature. Another thing is to sprinkle the stone with cornmeal.

[DKM]

I cook it at 500.  Make sure the oven has had plenty of time to heat up.  Even if the oven shows to be at temp wait another 15 minutes or so.

DKM

[itsinthesauce]

DKM, do you use cornmeal?

[DKM]

When I use the stone.

DKM

[itsinthesauce]

I use it with the pans as well, seems to get it crispier.

[DKM]

Think I will give it a try.

DKM

[itsinthesauce]

works for me, everytime. I use butter instead of oil, throw the cornmeal on top, shake it off and bake at 475-500.

[Darrellthecrabber]

 :)Thanks.. Will Move the heat up on the next thin crust!. I do use the corn meal.. also I got a pizza screen but will try that for NY pizza.

[pizzaluvr]

Can you guys clarify for me.  I thought I read that some of you are cooking on a pan that's on the stone.  Is that correct?   Why wouldn't you just cook directly on the stone?  Also, what kind of pan are you using?  I have a couple of 14" coated pans I bought from a pizza place on the internet a few years back.  They're great, but I haven't used them much since I have the stone.

[Darrellthecrabber]

  I cooked mine on the pan on the stone. I made a second last week, With Black Olives, Anchovies,mushrooms, It was better then the first but..I had got a cold and had not much  taste. I did move the heat up and it did cook this time but I rolled the dough out too thick still. Got to be a really thin dough for this thin crispy pizza. I got the pizza screen for Ny style.

[DKM]

Can you guys clarify for me.  I thought I read that some of you are cooking on a pan that's on the stone.  Is that correct?   Why wouldn't you just cook directly on the stone?  Also, what kind of pan are you using?  I have a couple of 14" coated pans I bought from a pizza place on the internet a few years back.  They're great, but I haven't used them much since I have the stone.

I just leave the stone in the oven.  However, I feel it helps heat more evenly.  I use the pan (Pizza Hutt 14" thin crust pans) because that’s how I get a thin crust pizza like you would find in a restaurant.

DKM

[pizzaluvr]

I just leave the stone in the oven.  However, I feel it helps heat more evenly.  I use the pan (Pizza Hutt 14" thin crust pans) because that’s how I get a thin crust pizza like you would find in a restaurant.

DKM


Where did you get your pan?  Where can I get one?  Thanks - Mark

[DKM]

I just leave the stone in the oven.  However, I feel it helps heat more evenly.  I use the pan (Pizza Hutt 14" thin crust pans) because that’s how I get a thin crust pizza like you would find in a restaurant.

DKM


Where did you get your pan?  Where can I get one?  Thanks - Mark

e-bay

DKM

[buzz]

You might try a pizza screen (available on-line at restaurant supply places) if you don't want to use the stone--this is a round pan consisting of a rim around open metal mesh--it's like a pizza pan with holes in it, but two or three times the open space. I haven't used one myself, but restaurants do, and they're supposed to produce a nice thin crust.

I have a Salton Breadman pizza cooker which makes crispy, crackly thin crust pizza (it makes deep dish as well).

[Steve]

I'd like to try that Salton pizza cooker that you speak of... it's $60... but I'm kinda leary about buying another gadget!