darktowerasylum
New member
Ok my friend hit me with a question that I couldnt 100% answer so I thought I would bring it to you. He is taking my dough recipe and trying it at home on his conventional oven. He’s using deep dish pan wish a light brushing of Extra Vi rgin olive oil on hte bottom, putting the dough in, letting it rise. Putting it in a 425 degree Conventional oven then taking it out after 5 minutes and putting on the toppings. Once it is all done cooking the bottom is slightly soggy not crispy at all like mine that I make. What can I tell him to do to get a better result?
I was thinking when he takes the dough out, taking the dough out of the pan and putting it directly on a pizza stone for a few minutes, then putting back in the pan to finish baking the toppings on the pizza. Any ideas to help him out with conventional ovens? I know he doesnt have the BTUs required but there has to be something.
I was thinking when he takes the dough out, taking the dough out of the pan and putting it directly on a pizza stone for a few minutes, then putting back in the pan to finish baking the toppings on the pizza. Any ideas to help him out with conventional ovens? I know he doesnt have the BTUs required but there has to be something.
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