On Wed, 27 Jul 2016 11:31:50 -0400, Gary > wrote:

> Cindy Hamilton wrote:
> >
> > Ophelia wrote:
> > > Are you heating ready made pizza? I ask because I make my own and it is in
> > > the oven for 25 mins+
> >
> > Thick crust? I do a fairly thin crust and it gets less than 10 minutes
> > at the highest setting my oven will handle, which I believe is 550 F
> > (288 C).
>
> That's pretty quick.
> With my homemade pizza, crust is medium-thick. I always cook them at
> 425F for 20 minutes. Perfect every time.
>
> I don't even know how to make a thin crust. Skip the yeast? Or use very
> little yeast???

Regular dough (flour, water, yeast), let it rise at least once - but
let it rest after you punch it down or else it will spring back. Pie
dough and pizza dough need to rest.

I make my own dough, but when I don't feel like it - I have found that
the Safeway Select pizza dough (found in the deli section) works for
me if I transfer it to a 1 gallon zip bag, add a glug of olive oil,
smush it around and then let it rise in the refrigerator overnight.
Long, cool rises make for great bread of any kind. I don't like
Trader Joe's dough, no idea why. It has never worked out for me.

For baking, I do what Cindy does. Pizza stone preheated for at least
30-45 min (but it's usually 60), oven as hot as it will go, no pan -
pizza goes directly on the stone. Usually takes around 8 minutes to
bake.

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sf