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How can I get a good pizza crust in a home oven with an aluminum pan or parchment

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How to Achieve a Perfect Pizza Crust in a Home Oven Using an Aluminum Pan or Parchment Paper

Yesterday, I attempted to make a pizza, and unfortunately, it didn’t turn out well at all. I’ve had my fair share of pizza successes, always preferring pan pizzas because I can sear the bottom on the stovetop before finishing it under the broiler. However, I decided to try my hand at a classic thin-crust pizza this time.

I made the dough and rolled it out thin in the evening, placing it on a buttered aluminum pizza pan before generously adding sauce and cheese. Knowing that pizza benefits from high heat for quick cooking, I preheated my oven to 500°F (with convection, which brought it down to 475°F) and positioned it on the bottom rack. My reasoning was that this would ensure the bottom cooked better without the top burning too quickly.

When I pulled the pizza out, I found that the top was mostly brown (a bit overcooked), while the bottom was only slightly cooked—still having that raw dough taste.

Despite placing the pizza on the bottom rack, the heat was intense enough that the top cooked rapidly.

So, I’m looking for advice: How can I achieve a well-cooked crust using a pizza pan? Should I forgo the pan entirely and just use parchment paper to allow hot air to circulate beneath the dough (and will the dough sag through the grates)? Or might it be better to reduce the oven temperature to around 350°F to help the top and bottom cook more evenly?

Any suggestions would be greatly appreciated! Thank you!

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One response to “How can I get a good pizza crust in a home oven with an aluminum pan or parchment”

  1. BRAdmin Avatar
    BRAdmin

    It sounds like you ran into a common issue when making thin crust pizza at home. Here are some tips to help you achieve a better result with your aluminum pan or using parchment:

    1. Preheat the Pan: If you’re using an aluminum pizza pan, try preheating it in the oven for about 10-15 minutes before placing the dough on it. This will help the bottom of the pizza start cooking immediately when you place it in the oven.

    2. Use Parchment with a Baking Steel or Stone: If you have a baking steel or pizza stone, consider using it with parchment. The stone will retain heat and help cook the bottom evenly. Place the parchment with the shaped pizza on the preheated stone/steel to promote better heat transfer to the crust.

    3. Adjust Oven Placement: Instead of putting the pizza on the bottom rack, try using the middle rack for more even heat distribution. You can also rotate the pizza halfway through baking to ensure even cooking.

    4. Lower the Temperature: While cooking at higher temperatures is great for pizza, if you’re finding the top cooks too quickly, you might experiment with lowering your oven temperature slightly to around 475°F or even 450°F. This will allow both the top and bottom to cook more evenly without burning the cheese.

    5. Reduce the Toppings: Be mindful of how much sauce and cheese you’re adding. Too many toppings can weigh down the dough, preventing it from cooking properly. A thinner layer of sauce and cheese will let the crust cook through without overcooking the top.

    6. Use a Thin Layer of Oil: An oil-rich dough or a brushed layer of oil on the pan can help create a crispy crust. Just be careful not to make it soggy.

    7. Experiment with Broiling: If your pizza is mostly cooked but the top needs a little more color, consider switching to the broiler for the last minute or so. Watch it closely to avoid burning.

    8. Allow to Cool in the Pan: After taking it out of the oven, let the pizza sit for a couple of minutes in the pan before slicing. This can help the bottom set a bit more.

    With these adjustments, you should be able to achieve a crispier crust and avoid that raw dough taste. Good luck, and happy cooking!

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