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Keeping the Pizza Right

fishinjdbfishinjdb Posts: 18
edited 8:30PM in EggHead Forum
I think that I have got the pizza/dough/cook finally figured out. Last nights pies were great. One thing left that is bothering me:

What is a good way to keep the first pie (without eating it) warm and "right" while I prepare and cook the second? I am looking for exact directions. I have tried sticking it in the oven for a while with less than desireable results.


  • The best you can do is to slow down the cooling process without letting the cheese dry out (in the oven) or the crust to steam up (in a cooler). You could ask your local pizzeria for a couple of boxes, or just buy one and try to keep it intact. The cardboard box is perfect for keeping the pizza warm for a short time. Another idea: have a heated stone sitting on your cutting block to keep it warm.

    These are just ideas. I've never had this problem. We eat 'em as we make 'em and/or just keep eating the room temp pizzas as the new ones come out.
  • Exact directions?....get a second egg!!! B) I'll cook one on the med and xl at the same time.

    But, seriously (o.k. I was somewhat serious though) when we have a pizza party, everyone starts digging in as soon as the first one comes off. We can't wait for a second one to cook! :)
  • I will try the box, we may have to adjust our habits - i.e. eat 'em as they are done!
  • The second egg is in the plans, just not quite yet.
  • ZippylipZippylip Posts: 4,318
    fishingdb, you can remove the finished pizza about one minute before you normally would if you were eating it right away. Keep it elevated on a pizza screen so that the bottom doesn't steam. Then, when ready to eat, pop it back on the egg for another minute or so to re-heat & you're ready to go. You can have a pile of these things stacked up on screens all ready for a quick blast; I've done this before with pretty good results
  • Thanks Zippylip! It is odd that I think beer tastes good too, come to think of it - it makes me feel good as also.
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