Review on 🍕 LloydPans Kitchenware 16x12 Inch Grandma Style Pizza Pan: USA Made and Fits Home Ovens - Enhanced SEO by Sherri Rivera

Make an oven chamber where you can cook raw dough with filling. Leo Spizzirri has a video on YouTube explaining that he does all of this to successfully bake grandma's pizza. The Spizzirri video with this information is the Stromboli video, or you can try to decipher my explanation here (it's not difficult but exceptional) - 1 - TURN CONVECTION OFF. Use simple radiant heat. Important. CONVECTION IS OFF. This will brown the crust and leave the cheese white. With convection enabled, the results aren't as good. 2 - Make an oven cavity (a pizza stone on the bottom third, then a square and another pizza stone near the top so your pizza can sit on the bottom stone and have a roof). with another stone about 3-4 inches higher than the pizza.) 3 - Preheat oven/stones to 425-500. 425 obviously takes longer to cook than 500; both work fine. Do a good warm up for 10-15 minutes; don't need more time than that; I've even cooked on stones once the oven hit 500 degrees with great results. 4 - Use raw dough. Put in any pot. These pizzas are made on a stone and in a pan; works perfectly; Give it a try.5 - Stack whatever you like.6 - Place in the oven and bake for about 15-20 minutes. It could be less, it could be more depending on how big you made the pizza etc. For me a standard 500 granny pizza takes 15-17 minutes. I cooked at 425 and it seems like it takes about 20 minutes to make this style of pizza, which is 600 grams of dough. Try it. An important point is the furnace room. If you get it right, you'll never have raw dough covered in burnt cheese ever again. They always have brown crust and melted white cheese; Perfect. The stones I use are these; they work great (half a baking sheet fits on top) -https://www.amazon.com/Emile-Henry-797618-Rectangular-Charcoal/dp/B07DDCZ94Z/ref=sr_1_35?dchild=1&keywords=pizza%2Bstone%2BEmile %2BHenry&qid =1632892694&sr=8-35&th=1