frozen pizza dilemma (Full Version)

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flowerz -> frozen pizza dilemma (8/27/2008 6:10:20 PM)

My oven seems to have a problem "cooking" frozen pizza. The bottom gets done while the top is still cold. I'm wondering if it's a problem with my oven, or a problem with the temperature or where my rack is located or what??? Anyone have any suggestions? Everything else in my oven seems to cook fine.



manda59 -> RE: frozen pizza dilemma (8/27/2008 6:31:14 PM)

Do you cook the pizza on the top shelf?



Miss Giggles -> RE: frozen pizza dilemma (8/27/2008 6:37:49 PM)

Get a pizza stone. They'll cook more evenly and the crust will be crisp and not soggy and it will stay warm. You can use them for more than pizza as well.

But yes it could be your oven but I doubt it if everything else is coming out right.



pumpkin -> RE: frozen pizza dilemma (8/27/2008 9:40:12 PM)

not to state the obvious, but... make sure that the type/variety of frozen pizza that you are using does not need to be thawed first. =)

I would try adjusting where your oven rack is, sounds like it *could* be a little low.
Plus, I love my pizza stone, so yeah... they work great!



sisrev -> RE: frozen pizza dilemma (8/27/2008 10:22:14 PM)

I have a metal pizza pan that works well, too--it has little holes in the bottom, somehow it helps the crust cook better, but if you slice the pizza while it's still on the pan, it's a bear to clean the dried cheese and sauce out of the little holes.

I had the same thing happen to me with cookies one time when I thought I'd save time by cooking two pans at once--I put the cookie pans side by side in my oven--not thinking that the heat could not circulate around the whole oven--it trapped the heat below the pans, leaving them burnt on the bottom and still uncooked on top.



MrsTracy72 -> RE: frozen pizza dilemma (8/27/2008 10:26:17 PM)

quote:

ORIGINAL: Miss Giggles

Get a pizza stone. They'll cook more evenly and the crust will be crisp and not soggy and it will stay warm. You can use them for more than pizza as well.

But yes it could be your oven but I doubt it if everything else is coming out right.


Oh, I love my stone. I also use it for meats, bread, and cookies. But have you checked to make sure the oven is getting up to the proper temperature? If you can buy a thermometer that can go in the oven, you can check that way.

Are you putting the pizza right on the rack or on a baking sheet? Or are you keeping it on the cardboard. Don't do any of those. Either a stone or directly on the rack. But check the internal temp first.



uncabeeil -> RE: frozen pizza dilemma (8/28/2008 10:22:48 AM)

If you have to use a baking sheet, preheat it when you preheat your oven. That helps keep the crust crispy. As to the burnt bottom, sounds like one of two things - (1) Your rack is too low or (2) You're starting with the pizza in a cold oven, so the bottome gets burnt while the oven is heating. Always preheat your oven no matter what you're cooking unless the directions specifically say to start in a cold oven.



flowerz -> RE: frozen pizza dilemma (8/28/2008 2:42:24 PM)

Thanks for all your hints, you've given me pizza hope!

manda59, I cook the pizza where I cook everything else, near the middle of the oven. My oven has no exact middle, either the rack is a little lower than the middle, or a little higher.

pumpkin, I'll have to double check whether it needs to be thawed first. I didn't know they ever did.

sisrev, I did the same thing with cookies before, putting in two pans, because my mother always did, and had the same problem. My mom overcomes the problem by putting on the top element and watching them carefully until done. I switched to smaller cookie sheets so I can do two pans and they cook properly.

MrsTracy72, I put the pizza in a metal pizza pan, no cardboard. I've thought about putting it directly on the rack, but wouldn't that make the bottom even done sooner? Also, how do you get the pizza out after?

Uncabeeil, Yes, I do sometimes put the pizza in before the oven is completely heated. I didn't know it would make a difference.



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