The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Ron writes:

I've been having a bit of a problem with an
overdone crust. I bought a grill stone on a stainless steel rack with a
thermometer on it from Williams Sonoma. I have an infra-red grill that
heats up very well. Anyway, I heat up the grill to 500 degrees and make the
crust using your "World Famous Recipe".

I put the crust on the stone for 1
1/2 minutes, take it off and put the toppings on and return it to the grill.
It is still at 500 degrees at this point. The toppings are typical -
pepperoni, sausage, mushrooms, cheeses, and topped with fresh mozzarella
strips. By the time the fresh mozzarella melts, the crust is overdone on
the bottom. This happened with a thin and a thick crust.
The toppings were at least 1" thick - maybe too thick?
Anyway - suggestions?
Thanks, Ron

My response:
Ron you may want to try skipping pre-baking the crust.
Try putting your entire pizza together, then cooking it all at once.
Sounds like you are cooking the crust to long.
Also go easy on the toppings. Please let me know if that helps."

Does anyone else have any suggestions for Ron?
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[kelsi]

Sounds like you are prebaking your crust too long. I use a 425 degree oven, and prebake my dough until it is very lightly browned. Next, I place the sauce on the dough first, followed by the cheese. I then place the toppings on and a light sprinkling of olive oil. At 425 degrees, it gives the cheese plenty of time to melt, by the time the crust is browned.
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