Troubleshooting Self-Rising Crust Pizza on Stones

[krzymomof4]

I am having a problem with cooking self rising crust pizza on stones. The crust doesn't rise or get done. Like the DiGornos(?)

 

[etteluap70PC]

I do not have a problem. I just had red barron self rising for lunch. I put it in as the oven is heating up.

I guess it would help to have more info on how you are cooking it.

 

[krzymomof4]

I am cooking it according to the directions on the box. I had a customer who was at a show Sat who threw me for a loop. When I asked who had a stone, she raised her hand. I said tell everyone why you love your stone. She said, I hate it!!. I was floored. She said she only bought it to make frozen pizzas on...she lives alone. I bought one and tried it and I didn't like the way it turned out either. The crust was gummy and flat.

 

[PamperedDor]

Leslie - are you cooking it on the bottom rack of the oven? I find that works best -

 

[krzymomof4]

I have tried it both ways

 

[kaseydee]

My best friend just bought a pizza stone b/c she had frozen pizza at her mom's & said it was great. She thought it was take out but wasn't her mom made it on the stone. She got one b/c she gets Pizza Hut at least twice a week.

 

[Debala715]

I like my crust crunchier, so I put it in while the oven is preheating and I keep it in there as long as the longest time on the box says. When I take it out of the oven, I let it sit for up to 5 minutes too cause the crust isn't done cooking.

 

[rlombas]

or Chicago Town(?) pizzas.Hi there, I'm sorry to hear that you're having trouble with cooking self-rising crust pizza on stones. This can be a common issue for many home cooks, but there are a few things you can try to ensure a successful result. First, make sure that your stone is preheated in the oven for at least 30 minutes before placing the pizza on it. This will help the crust to cook evenly and rise properly. Next, check the expiration date on your self-rising flour. If it's past its expiration date, it may not rise as well as it should. You can also try brushing the crust with a little bit of olive oil before baking. This can help to keep the crust from drying out and not rising properly. Lastly, be sure to follow the instructions on the pizza package for the correct oven temperature and baking time. Every brand and type of pizza may have different recommendations for optimal cooking. I hope these tips help you to achieve a perfectly cooked and risen self-rising crust pizza on your stone. Happy cooking!