July 25, 2019 - 1:34pm
Perforated pizza pan for fresh dough?
I have a pizza stone in my home oven the full width and depth which stays in as it weighs a ton. I am going away and have bought a perforated pizza pan. Am now reading this is used for frozen pizzas although it does say it can be used for fresh in the blurb.
https://www.amazon.co.uk/gp/product/B0001IX3NC/ref=ppx_yo_dt_b_asin_title_o00_s00?ie=UTF8&psc=1
Can I use these for fresh dough? Would I heat it and then place the shaped dough on or shape the dough on a cold pan? Do I dust it with anything? I know it's not going to be as good as my normal but want to get it as good as I can.
Share
I would put the dough on some parchment paper then slide it on just to be safe
If you preheat it , the pie should not stick to it. Most prefer to place the pie directly on the stone to crisp the bottom. For those that worry about getting the pie in and out of the oven, some use a pizza screen.
You sure can use that pan with fresh dough, at least I do. I use a yeasted dough at about 70% hydration, 300 g AP flour and 210 g water, and usually bake in the middle rack position of my gas oven. I shape the dough, place it on the pan, and then stretch it out until the dough looks like it tear open. My particular pan is around 14" in diameter. Sometimes I parbake the dough first but lately I haven't. I do suggest that you put a very light coat of spray oil such as PAM on the pan before you add the dough.
Hi
What temperature do you cook at?
While I know that people suggest 500F for an oven baked pizza, it's summertime here in Kansas and cranking up the temperature to 500F would almost defeat the purpose of air conditioning. I use 450F with 10 minutes in one direction of the pan and then 8 minutes after giving the pan a 180. It's not perfect but the pizza beats a frozen pie by a long shot.
But mostly now use it as a makeshift pizza peel. Note the model you bought is only heat safe up to 220 degrees Celsius / 428 degrees Fahrenheit. That would not work for most of my bakes but in a pinch, if you weren't worried about ruining it, I bet you could go over the heat safe limit (assuming at higher temps it doesn't expose your food to harmful things...).
Thanks all. I hadn't spotted the maximum heat temperature on it but am not sure what temp the oven in the holiday rental will go up to so will take a chance. I don't need it at home as I have a stone there so if it's done after the week it's done. Cheaper than one delivered one and am in the middle of nowhere so no pizza places anyway :)
I was in my local ironmongers today and they had pizza stones marked at half price so it would have been ruse not to get one :)
of Pam or other spray oil so nothing sticks. I use these all the time even with a wood fired pizza oven. I shape the dough on a well floured surface and then transfer it to the oiled pan. Put on your toppings and pop onto a preheated stone. Works great, you get a nice crust and you don’t have to worry about the pizza sticking or losing its shape on the stone.