"Cindy Hamilton" wrote in message
...

On Wednesday, July 27, 2016 at 1:51:39 PM UTC-4, sf wrote:
> 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.

Oh, yeah. I forgot about the pizza stone. It's been so long since
I've made a pizza, the details are fuzzy in my mind. I imagine
if I stuck my pizza on a cold pan and then slid it in the oven,
it might take considerably longer to cook. I have to say, I love
the results I get

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I cook mine on a stone, but I also use a wok lid on it over the pizza.


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