So last night I made my first 2 home made pizzas from scratch. I have NEVER made home-made dough before, but a friend convinced me it was easy, so I tried it using Emeril's food processor dough recipe. The pizzas came out much better than I expected, but I used 2 baking sheets and the crust was brown on the edges and doughy and slighlty undercooked in the middle. I put the pie back in for an additional 3 mins and it came out ok, but I really want to improve on the taste and would like to purchase a stone or pan that would result in a more even crust.
I went online to look at pizza stones and then read about cast iron pans, and pans with holes in them, and iron sheets, and different kinds of stones. I am SO confused now!
I just want something simple that will make my pies come out crispy on the bottom and softer in the middle (not so crispy that the entire crust is like a cracker)....
I have a convection oven and can bake up to 550 degrees, I *think*...definitely 500 'cause that's what I baked them at last night...although I didn't use convection, lol.