I have made my last 2 batches of pizza by first baking the crust in the WFO then building the pizza on the pre-baked crust. I like this method as the crust turns out to be a nice fluffy consistency from the center out to the edge. When I cook it all at once the center of the crust is usually thin and soggy. The pre-baked crust method also avoids the dreaded pizza stuck to the peal. I think this bonus is going to make my pizza events much less stressful. The pizzas still taste awesome so I don't see a down side to this method aside from the fact that it adds an extra step to the process, but who cares - I love cooking in this thing.
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