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  1. #26
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    NamPikToot's Avatar
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    My suggestion FWIW. Try sealing the bases in a dry frying pan, non stick to slightly crisp both sides, then toppings and into the oven

  2. #27
    disturbance in the Turnip baldrick's Avatar
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    Quote Originally Posted by Cujo View Post
    Have you done that?
    no - but I will try with my next pizza in the glass oven

    the microwave agitates the water molecules , and I would think the centre of the base would likely hold the most - especially if the base has come from the freezer

    so a quick burst for a couple of minutes should heat it up and dry it a bit

  3. #28
    Thailand Expat Dillinger's Avatar
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    Quote Originally Posted by Cujo View Post
    For some reason my pizza dough isn't cooking through.
    How do you make your pizza dough? Sicilian is best suited to a tabletop oven.

    Are you using a wire rack?

    Heres some good home pizza ovens

    https://wiki.ezvid.com/best-home-pizza-ovens

  4. #29
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    cook the base dough for a few minutes without the toppings. Just starting to brown. Then add toppings and finish. I have had to do this with dodgy ovens..

  5. #30
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    Have you tried reducing the oven temperature to 200C. Not sure how thick your base is but the thicker the base, the lower the temperature of the oven.

  6. #31
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    Go to your local tile shop, buy a piece of tile that fits your oven. Put it in the oven and place the oven on high for at least thirty minutes, then try cooking it and see how it works out.

  7. #32
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    Re temperature - years ago I built a brick pizza oven and it got over 300 degrees very easily.
    Pizzas cook in about 2 or 3 minutes regardless of crust or topping thickness.

  8. #33
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    Quote Originally Posted by docmartin View Post
    Re temperature - years ago I built a brick pizza oven and it got over 300 degrees very easily.
    Pizzas cook in about 2 or 3 minutes regardless of crust or topping thickness.
    Thats whats occurring around the world. A speciality oven at a high temperature with a high throughput of pizza.
    Like fish and chips pizza should be an industrial meal.
    That said its 4.08 in a Pattaya morning I am bollock naked and fancying a pizza. Not going to happen.

    Stop writing about pizza. Theres more to life than that. Like Croque Monsieur or Croque Madame.

    Orrens
    I ought to dress an dget out more.

  9. #34
    Your local I.Q. Monitor
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    The only Pizza I've cooked is a pre made one from the supermarket. I have noticed that in an electric oven If both top and bottom heaters are on the topping burns. Cooking with just the bottom element took an extra 2 minutes but the top was not burnt. In my oven it takes 12 minutes at 200C regardless if frozen or chilled. Apparently this is the bees knees for pizza flour. Available on line don't know about Thailand. Failing that an extremely fine ground flour at 12.5% protein. That was from a friend who was an ex chef, not me who knows SFA about good pizza bases. I just eat them.

    Caputo "00" Bread Flour


  10. #35
    En route
    Cujo's Avatar
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    Thanks for the suggestions chaps.
    I like the floor tile idea, and I'll try pan frying the base first. Also cooking the base without toppings first, although I tried that already and no dice. I'll take some pics next time.

  11. #36
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    Wood-fired brick ovens really nuke a pizza.
    The top doesn’t burn until the middle is well cooked.
    Heat radiates into the pizza from many directions.
    It’s like a low-tech microwave in some ways.

  12. #37
    disturbance in the Turnip baldrick's Avatar
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    Quote Originally Posted by CSFFan View Post
    buy a piece of tile that fits your oven
    can there be glue in the tiles ? maybe a round piece of granite specifically for pizzas in the size required might be better

    try aliexpress for pizza slate

    When foods touch slate, it feels like meeting a best friend which even creates an extremely georgous situation
    ungh , ungh , splodge
    Last edited by baldrick; 13-06-2019 at 02:07 PM.

  13. #38
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    1112- under 30 minutes.

  14. #39
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    A piece of cast iron might do the trick.

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