Renee Anderson
Gold Member
- 5
Hello,
I make pizzas frequently on my Large Bar Pan. When I first got the stone, I lightly oiled the stone to start the seasoning process and to prevent sticking and the crusts turned out beautifully. Now, as the stone has gained a bit of seasoning and has turned a golden brown, my crusts are dry and crispy. I continue to LIGHTLY oil the bar pan prior to rolling out the refridgerated pizza crusts, and don't over cook the crust. Most recipes call for pre-baking the crusts for a period. I do, only to a minimal golden brown, but still my crust is dry and crispy, not soft and tender. This is affecting the quality of my finished product at my shows! Can anyone help with this issue? Thanks so much!
I make pizzas frequently on my Large Bar Pan. When I first got the stone, I lightly oiled the stone to start the seasoning process and to prevent sticking and the crusts turned out beautifully. Now, as the stone has gained a bit of seasoning and has turned a golden brown, my crusts are dry and crispy. I continue to LIGHTLY oil the bar pan prior to rolling out the refridgerated pizza crusts, and don't over cook the crust. Most recipes call for pre-baking the crusts for a period. I do, only to a minimal golden brown, but still my crust is dry and crispy, not soft and tender. This is affecting the quality of my finished product at my shows! Can anyone help with this issue? Thanks so much!