can u use this for homemade pizza or does the crust have to be pre cooked?
1712613
There are recipes and cooking directions in the provided book for fresh dough pizzas so I would say yes you can use homemade pizza, there's even a recipe for dough from scratch, hope this helps !
1712614
gave to son as gift, but it is suppose to cook pizza. frozen pizzas are not precooked.I should be good
1712615
Yes! You can use it for homemade dough.. It is the best pizza I have ever had!!! I use this pizza maker once a week!!!
1712616
I read another review that said it can be used with homemade pizza. The instruction booklet also shows you the settings for cooking fresh pizza. I have never tried this myself, though.
302168
I have not used it for pizza, just outside on the gas grill, always preheated and it works great.. BUT I suggest you preheat the stone, that way your pizza will bake evenly.
738573
I have not made bread BUT I have made several Pizzas turned out Great and I'm a beginner w pizza you should preheat stone at 500 degrees make sure you flour your Peel when sliding dough onto stone Again preheat for 45-60 minutes good luck
621191
Absolutely! It cooks the whole pizza at once so no need to cook the crust first. I made FOURTEEN pizzas for Father's Day today. They were all awesome! :) I do get the char on the bottom of my pizzas.
1909381
Being that it's Teflon I haven't taken the chance. I slide the pizza on to a cutting board before slicing. Hope this helps.
218806
I have had success putting the dough in an oven with the oven light on as a heat source. Of course many of the recipes require you to pre heat the oven for up to an hour before you start baking so you need a spare oven to do it my way. Feel free to laugh, but I have also put it in the trunk of my car, in the summer of course!
1659058
Never cooked a pizza in it, but you can check the product dimensions and then figure out the size of pizza you will need to fit it. Hope this helps.
639645
With the right crust you should be fine. However, I always have a little liquid that leaks out when using this pan so I always put it on a baking sheet to make clean up easier. Hope that helps :)
1685392
We take ours out of the pan first. We spray the pan with non-stick cooking spray before putting in the pizza crust. When it's finished baking, we let it sit 5 minutes or so, slide a spatula under it, tilt the pan a little and it slides right out onto the cutting board. Hope this helps!
2213082
Yes, I preheated the pan before making the socca. Then I added the oil and carmelized the onions for 10 minutes, then using a spatula, I added the onions to the socca batter, then poured the socca batter onto the hot pan and baked it. I'm not sure what I would do for the pizza dough. I'm thinking I would not preheat the pan because I would burn my fingers trying to place the dough safely in the pan.
1694056
No, it'll be more prone to breaking. To properly use a pizza stone you need to put it in the oven then start preheating it so it doesn't break. i usually make the pizza on parchment paper and put that on the stone. comes out with a great crust and hardly any clean up.
2079892
If using a premade pizza, like from Sam's club, sprinkle the stone evenly with corn meal, then preheat the stone when preheating oven or grill. When temp is reach, put pizza on stone and bake or grill. If making pizza with fresh dough, use a pizza pan, spray with nonstick, bake dough for about 8 minutes. Let dough cool, then put on preheated stone, add toppings and bake or grill.
2212407
I leave it on high and the temp varies between 600-700 degrees... using regular dough. I also confess that I put the regular dough in the oven for about 3-4 minutes at 350 degrees to make it firm enough to build the pizza (add toppings) and slide it easily into the pronto. The magic is in the high temp. Bottom crust gets nice and crisp--with a little char--and the toppings cook well. avoid toppings with too much liquid (tomatoes should be strained to remove liquid; I sauté my mushrooms first, I pat-dry artichokes etc.) as it makes the bottom be "done" before the toppings finish cooking. I leave it on high and the temp varies between 600-700 degrees... using regular dough. I also confess that I put the regular dough in the oven for about 3-4 minutes at 350 degrees to make it firm enough to build the pizza (add toppings) and slide it easily into the pronto. The magic is in the high temp. Bottom crust gets nice and crisp--with a little char--and the toppings cook well. avoid toppings with too much liquid (tomatoes should be strained to remove liquid; I sauté my mushrooms first, I pat-dry artichokes etc.) as it makes the bottom be "done" before the toppings finish... » Read More I leave it on high and the temp varies between 600-700 degrees... using regular dough. I also confess that I put the regular dough in the oven for about 3-4 minutes at 350 degrees to make it firm enough to build the pizza (add toppings) and slide it easily into the pronto. The magic is in the high temp. Bottom crust gets nice and crisp--with a little char--and the toppings cook well. avoid toppings with too much liquid (tomatoes should be strained to remove liquid; I sauté my mushrooms first, I pat-dry artichokes etc.) as it makes the bottom be "done" before the toppings finish cooking. « Show Less
1550675
I par bake about 12 individual pizza crusts at a time and freeze them. When I am ready to make pizza I thaw while I prepare the toppings. I think if you were going to use them right away you could just flatten and not par bake. We like very thin crusts but I believe you could control the thickness by the amount of dough you use and the pressure to flatten.
664846
I put mine in when i am preheating oven,then put fresh or frozen pizza on it to cook
109733
There are two surfaces (easily interchanged) on which you can cook a pizza. The flat version is non-Teflon. Don't know what the material is, but it is similar to a traditional pizza stone. There is also a pan or deep-dish sort of insert, which I haven't used, but is (I believe) made of a Teflon or Teflon-like material.
2057867
I have never pre-heated my stone as I roll out dough and assemble pizza on the stone. So far no problems with cracking.