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A Dining Disaster

Posted by  on Wednesday, June 17th, 2009 at 3:42 pm

Last night, I was overconfident in my pizza skills. Having successfully mastered the art of pre-made pizza crusts, I thought I was ready to move on to using my new pizza stone and experimenting with actual dough. I was wrong.

My cousin Garry, gave me the wonderful idea to buy pre-made dough from a local pizza place. Then all you have to do (or so I thought) is add a little flour and use your hands to work the dough into a circle, add your toppings and fire up the oven. Everything was going smoothly, the pizza was in the oven and looked amazing. Once it started to crisp on top, I pulled it from the oven, and let it cool for a moment. I cut the first slice, and the realization hit me, the bottom of the pizza crust had not cooked properly. I put the pizza back in the oven and crossed my fingers. Then, since the top half of the pizza had already cooked, the cheese started to burn. 

At this point, I knew there was no saving this pizza. I will not deny that I ate a few slices anyway, out of sheer frustration. 

Today I learned that 5 minutes of research could have saved me from my dining disaster. I know nothing about pizza stones, and after last night, I slightly fear them. Here are a few things I learned:

  1. google things like “how to use a pizza stone” before you begin working with unfamiliar cooking equipment. Here is an article I should have read before I started.
  2. pizza stones need to be placed in a cold oven, then preheat the oven, so that the pizza stone heats up evenly with the oven.
  3. Do not use cold water or soap on your pizza stone. 
     

I violated all of these rules except the soap one. I am thankful my pizza stone didn’t crack, like the article suggested it might, when putting it cold into an already hot oven. My husband had the brilliant idea to cook the crust first for about 5-7 minutes, flip it, add the toppings, then cook through for 10-15 minutes, and we will try that as soon as my courage is restored. I welcome any tips you may have and I hope to post a pizza stone success story very soon.

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6 comments

 1 
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bhubs:

hahah I though you were going to say you set the kitchen on fire! Not that this has ever happened at my house…*whistling off**

June 17th, 2009 at 3:45 pm
 2 
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Kerri:

Love it! I wouldn’t have known any of that… BTW, I almost deleted the notification email as Spam… this is my first notification. Awesome site!

June 17th, 2009 at 4:11 pm
 3 
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Laura:

My Mom has a pizza stone and I know she’s used it a lot..I’m going to ask her for some helpful tips because I’m very curious about this myself. If it works well next time..I’ll def. get myself one, cause there is NOTHING like a good pizza!

June 17th, 2009 at 5:02 pm
 4 
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Thanks Laura–It was a lot of work that ended with a soggy pizza. I need some advice!

June 17th, 2009 at 5:25 pm
 5 
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NotGarry:

Sorry to have contributed to your misery. Do not ever listen to me. Like, don’t make these:
http://www.melindalee.com/recipearchive.html?action=124&item_id=423

Here’s the only thing: It’s kinda hard to evenly divide into 10, so I recommend making one-and-a-half times the recipe (1.5 times the first five ingredients), and then divide into 16 bagels. You get more bagels (good!) and you can just divide the dough in half and then half and then half, you know? 16 is easy, ten is hard! Cut ‘em in half and freeze the xtra!

June 19th, 2009 at 12:44 am
 6 
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Garry, Finally I get the bagel secret! I can’t wait to try it. I think I am the only one who didn’t know the pizza stone needed to be hot. Not sure what rock I have been living under, I put all pizza makers to shame…

June 19th, 2009 at 2:05 pm

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