I want a crisp crust, but not a burnt one.
Right now I'm using a regular baking sheet for the first half, and just putting it on the rack for the second. (Mine take about five minutes at 500F.) This works, but opening the oven door and fiddling with a sometimes too-big and floppy thing is a pain, and bad for the pizza. If I just leave it on the pan, though, it's not very crispy, and if I do it entirely on the rack, it, at 500F, gets a bit burnt on the bottom.
(Shamefully, this usually involves pre-cooked crust. Not frozen, but.)
2006-11-08
05:36:17
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10 answers
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asked by
Anonymous