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pizza

edited 3:28AM in EggHead Forum
how long do you cook a large pizza?
what temperature?
we are using the dough in a can, how do you keep the dough from sticking to the pizza stone after you cook it?

Comments

  • Kelly KeefeKelly Keefe Posts: 471
    will,
    550°
    Check after about 8 minutes.
    Liberal use of corn meal on your pizza peel.[p]How's that? 8-)[p]Kelly

  • Wise OneWise One Posts: 2,645
    will, the purists may not like to hear this but I have been using non-stick aluminum foil under my pizzas. It makes them easier to put on the stone and ABSOLUTELY easier to remove. Just grab a corner, stick a pan underneath and pull the pizza onto the pan. As for time and temp. I use 500-550 for 15 minutes. I peek down the vent with a flashlight to judge doneness and will sometimes let it go an extra couple of minutes.

  • ShelbyShelby Posts: 803
    Wise One,
    If it works for you, go with it! Don't know I consider myself a "purist" but I do use the corn meal on the pizza peel and enough is transfered to the stone allowing the cooked pizza to slide off.

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