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Pizza on stoneware... Help!

AnnieBee

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Jan 30, 2008
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I love my stoneware, but I cannot get a crispy crust when I cook pizza... from scratch or frozen. Any tips? I don't have any problems with other foods getting crispy when I want them too.

Help!! TIA...
 

AnnieBee

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Jan 30, 2008
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Yep... (and that doesn't help for frozen ones!). It's the bottom of the crust I want crispy! :)
 

stefani2

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Feb 18, 2007
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idea

Someone had told me that they don't use Stoneware for their pizza and they just put it directly on the rack.
 

AnnieBee

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Jan 30, 2008
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LOL! That's what I used to do :)! Maybe I'll have to go back to that, I just thought that stoneware was supposed to be great for pizza...

Does anyone have some advice? Anyone?... Anyone? :)
 

stefani2

Veteran Member
Feb 18, 2007
1,687
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which one do you have?

Do you have a 'regular' or convection oven?

I find my Convection doesn't make the crust as crispy.
 

jbachen

Advanced Member
Feb 6, 2008
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PCJenni said:
try pre heating the stone to 425 then put the pizza on after the stone comes up to temp

I thought putting a cold pizza on a pre-heated stone could cause thermal shock?
 

wadesgirl

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Jul 25, 2007
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Make sure you are leaving it in for long enough. Anything that requires less than 12-15 minutes may take a little longer to cook.
 

stefani2

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Feb 18, 2007
1,687
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pizza

I have always put a completely frozen pizza on a Stoneware piece in a preheated oven.

I had a gas stove in the past - things would take a bit longer to cook (but not a lot longer).
 

etteluap70PC

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May 24, 2005
3,665
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for frozen pizza I let it sit on the stone for a at least 5 minures before cutting it. This helps the crust crisp up.

For fresh I find prebaking my crust helps and going light on the sauce and veggies (they create more moisture)

I have also for my fresh crust been known to put down just a bit of cornmeal.

I have used both gass and electrick and not had an issue.

Remember cooking on a cold stone is reccomended to prevent thermal shock. I would never put a Hard frozen pizza (especially a thick crust version) on a piping hot stone. If I need to cook multiple pizzas I take them all out of the freezer at the same time. When one comes out of the oven I slide it on to my large cutting board and let the stone cool a bit. Then the 2nd (mostly defrosted) pizza goes in.

Also I add 2 minutes to cooking time when cooking on a cold stone. Watch your cheese though!

You could also try cooking it on the lowest rack of your oven and see if that helps.
 

JAE

Legacy Member
Jun 3, 2007
4,760
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Have you tried putting the stone on the rack in a lower position in the oven? We've found that it depends on the brand of pizza, too. I love the Pampered Chef pizza crust mix.
 

lmonninger

Novice Member
Gold Member
Jan 29, 2008
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pizza on stonewear

AnnieBee said:
I love my stoneware, but I cannot get a crispy crust when I cook pizza... from scratch or frozen. Any tips? I don't have any problems with other foods getting crispy when I want them too.

Help!! TIA...
What i do to get a crisper crust i spray the stone with pam before i put the crust on then i precook the crust with a little crushed garlic and oil mixture as well with a little rosemary and herb spice.

this seems to work well , what recipe are you doing as well? if you use the pc recipes like the jerk chicken or the 3 cheese veg. it comes out great!
l monninger
 

Stephaniecafe

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Mar 10, 2008
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I do the lower rack in the oven for frozen as well. I also try to defrost the pizza about 30 minutes if I have that time luxury. For home made fresh crust that is not frozen, there isn't any reason why you wouldn't be able to put it on a pre-heated stone. That is what the stone ovens in the pizzarias do as well as Artisan bread loaves. Right onto a hot stone. Defrosted frozen or fresh on a hot stone. The cornmeal tip is true too! Just a light dusting and it adds a nutty/crunch I also lightly oil first with the PC garlic or basil oil and add a little sprinkle of salt with the cornmeal. It is possible to add pizza to your Power cooking list of good ideas... especially if you make the crust ahead and just have that in the freezer for your choice of toppings as fits your mood later. I have a frozen pizza crust recipe that is oven rise just like Dejourno. It is yummy. We could do a whole thread on good pizza recipes for the freezer!
 

4kids4me

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Jan 31, 2007
417
0
We could do a whole thread on good pizza recipes for the freezer![/QUOTE]

Could you start that thread??? Puleeze? TY! :)
 

AnnieBee

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Jan 30, 2008
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I think I need to try the lower shelf thing and letting the pizza defrost a bit too! I've left pizza in a bit longer, but there's only so long you can go until it starts to brown too much :) I've tried brushing the stone with a little oil, and we always use cornmeal when we do homemade...

Next time we do pizza, I'll up-date you! Last night's came out soft again...
 
P

priscilla

Guest
We preheat the stone, have never had a problem. The temp diff between a frozen pizza and the hot stone is pretty small, I wouldn't put a frozen chunk of meat on.

Robin
 

elizabethfox

Advanced Member
Gold Member
Nov 14, 2007
870
1
I always put my stone in the oven while it is pre heating, and I let the pizza sit out on the counter. Then when the oven is done preheating I put my pizza on the hot stone. Always get a crispy crust that way.
 
Sep 28, 2021
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I think I need to try the lower shelf thing and letting the pizza defrost a bit too! I've left pizza in a bit longer, but there's only so long you can go until it starts to brown too much :) I've tried brushing the stone with a little oil, and we always use cornmeal when we do homemade...

Next time we do pizza, I'll up-date you! Last night's came out soft again...
I'd like an update on how it went.
We always cook pizza on the lowest rack possible in our stoneware without issue, but I've only ever done homemade pizzas so I also cooked the crust halfway before I add toppings too. I have had a stone for years but am today years old when I realized I could cook a frozen pizza on it.
On the lowest rack, the toppings cook slower and the bottom cooks faster so you can add a couple minutes without hurting the topping.
 
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