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Anonymous
Baking pizza on aluminum pan 2016-12-28 05:54:34 Post No. 8410956
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Baking pizza on aluminum pan 2016-12-28 05:54:34 Post No. 8410956
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I'm having trouble with my crust when I bake a homemade pizza on aluminum. It tends to get soggy, particularly after I leave it on the pan to cool/serve. I know a baking stone's better but I don't have access to one right now. Is there any way to keep this from happening? I thought of cooking it longer or at a higher temperature but I don't wanna burn the cheese.
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>>8410956
After the pizza is cooked place it on a wire rack or other VENTILATED surface.
The reason why the crust gets soggy is because if you place it on a solid surface that traps the steam coming off the pizza which makes it wet.
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>>8410969
Thanks!
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>>8410956
Most frozen pizzas recommend to just put it on the oven rack itself without a pan. Put foil underneath to catch any drippings. Works well for me.
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>>8410956
It will probably help some to transfer to a wire rack when you remove from oven. If you din't have a rack, suspend it in top of a bowl. But you really should get a stone.
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>>8410969
Is right
If you're making homemade pizza, you can place your dough on a pan and cook the dough over your stove top while you arrange your toppings. Then bake it in the hot hot hot oven until you're done
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