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1

Probably, you spreaded too much sauce on your pizza base; that is why melted cheese could not get onto the base. You might make that pizza in a hasty. So, you put your uncooked pizza in an overheated oven. You need to select the mozzarella cheese which can work as like as glue stick used in heat-gun. I believe you can make your pizza perfectly after 2/3 ...


3

Just thought of a couple other wacky thoughts that exceeded comment status... ATK also had a recommendation to preheat the stone and bake pizza on a higher rack near the top of the oven. Probably marginally hotter there. They went one extra step in preheating: just before applying the pizza, they turned the oven to broil for an additional shot of intense ...


2

No reason to put semolina or cornmeal or flour directly on the stone, unless you're starting with a cold pizza stone. If you're sliding the pizza off a peel onto a hot stone, though, you'll get plenty of semolina/cornmeal onto the stone as it slides off. When I first started making pizza, I used to open the oven and throw cornmeal on before putting the ...


3

One element not emphasized enough in previous answers is frequent shaking of the peel while making the pizza, especially with wet dough. Using more cornmeal or semolina (or flour) is important, but if it's not spread evenly, wet dough will eventually start to stick in places. With a relatively dry dough, this may not be necessary. But if you're using a ...


6

Your aluminum pan is allowing moisture to escape from the bottom and the top, whereas the stone does not, so the stone will have more rise. To use a stone, after much trial and error, I have to roll that dough out super thin, like 3-4 mm, prebake in the hot oven for 4-5 minutes, pull it out, add the toppings, then finish for another 6-7 minutes. Also, ...



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