Q. Can I use
different size pans, depending on how thick or thin
I want the pizza to be?
A. Yes, we recommend
the 14" pan, but a 16" also works well for
a thinner crust and a 12" works well for a very thick crust. Using a
9" x 13" pan results in Sicilian style pizza. You can also use small pans
to make individual pizzas. Baking times may vary. When
you check for doneness, use a spatula to look at the bottom crust to be sure
it has browned. It may look done on the top but more time will be needed
if the bottom is still white in color.
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Q.
Can I use a pizza stone to make the pizza?
A. Some people have had
success using a non-porous pizza stone, but we don't
recommend it. Since most pizza stones are porous, they
tend to pull the moisture out of the pizza crust and
you may end up with a dried out crust that is stuck to
the stone. The people who have had success used a cold
non-porous stone and spread cornmeal over the surface
followed by the dough. They then baked it at 425 degrees
until browned. You may want to experiment with this,
but we recommend using a black or dark gray non-stick
pan for the best results.
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Q.
Why do you recommend using butter, margarine or Crisco™ to
grease the pan? Can't I use cooking spray?
A. We don't recommend using
cooking spray or oil. The butter, margarine or Crisco™ will
stick to the pan and remain on the pan while you move
the dough with your spatula to form your pizza crust.
If you use oil, the oil will tend to be absorbed into
the pizza dough and your pizza will stick to the pan
after it is baked.
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Q.
Can I use your pizza crust to make foccacia bread?
A. Absolutely! After spreading
the dough you can top with garlic powder, oregano, basil,
parmesan or spices of your choice. Drizzle a little olive
oil if you choose. Bake as directed for pizza. We recommend
a black or dark gray oblong pan or 14" pan to make
foccacia bread.
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