Author Topic: Help with perforated pan  (Read 579 times)

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Offline chug0lug

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Help with perforated pan
« on: August 24, 2009, 08:53:06 AM »
First off, thank goodness for wonderful forums such as this and all of the knowledge that can be shared!  I'm not a pizza aficionado by any means, but I still enjoy putting together pizzas. I usually just buy frozen dough from the store, let it thaw at least 24 hours in the fridge then take it out and put together a pizza for the wife and I.  I'm not that interested in making my own dough at this point, so my question is in regards to my perforated pan.  I don't know exactly which type it is, but I bought it at Target, so I'm sure it's kinda cheap.  Anyways, I was wondering given the equipment and the fact that I just purchase dough from the store, what's the optimal way to cook a pizza in my home oven?  I'm hoping to find info on temps, position in the oven and so on.  We generally top the pizza with "standard" toppings and my pan is 14".  I look forward to all of the great advice!


 

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