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I made the Reinhart potato dough pizza last night and it was great! Thank you everyone for the advice on the potatoes. Did anyone making this or any pizza use the convection mode? I did and heated the oven for 45 mins. at 525 and then turned it down to 425 when I put the pizza in. I'm wondering what I needed to do to get the bottom of the pizza crispy. I used a baking stone and like I said it was heated for at least 45 mins.
The recipe did not call for prebaking the crust, but because I have done that in the past, I did put the crust in without any toppings for about 3 mins. Then I added the toppings after the crust cooled a bit and cooked the pizza for about 5-6 mins. at which time the crust edges were nicely browned and the cheese was starting to brown. The pizza was soooo good, but I wish the bottom of the crust had lightly browned. I did have the stone in the bottom 3rd of the oven. Are people still making this dough as pizza? I am going to make the bread loaves next. Thanks.