6
How do I get a crispier crust or make my toppings browner?
Always begin cooking your pizza using the recommended settings in the cooking chart on pages 3 and 4 or on the back of the rotating
oven. Then, at the end of the recommended cooking time if you would like a crispier crust, slide the switch to LOWER; if you would like
the toppings more done, slide the switch to UPPER.
Then reset the timer by turning it beyond “4” and then back to 1 or 2 minutes
and cook until pizza is done to your satisfaction. To avoid overcooking, never leave unit unattended.
When making cookies and cinnamon rolls, the inside seems doughy or the bottom gets too done. What am I doing wrong?
You probably have not selected the correct setting. When baking refrigerated cookie dough and cinnamon rolls, bake according to the
chart on pages 4 and 5. Begin using the UPPER setting, then partway through the cooking time, switch to the DUAL setting.
When I cook rising crust pizza, sometimes the crust seems doughy or sometimes the crust doesn’t rise very much. Why?
Your problem is caused by one of two things:
1. You did not follow the recommended cooking settings. Cook 9- to 12-inch pizzas 10 to 12 minutes first on LOWER and then 10 to
12 minutes on DUAL.
2. The yeast in your pizza crust is no longer fully active. The amount of rising and the consistency of a rising crust is dependent upon
the conditions of the yeast. Freshness, freezer temperatures, packaging (vacuum packaged is best), and original dough quality are all
important factors. Generally, more consistent results will be secured by nationally branded pizzas since they abide by more rigorous
packaging and quality standards than many regional/grocery store pizzas.
Try this recipe with your favorite toppings for a pizza with great homemade taste.
Homemade Pizza
1 loaf of frozen bread dough, thawed
OR
1 recipe Basic Pizza Dough (see recipe below)
½ cup commercial pizza sauce
½ cup of favorite toppings (see suggestions below)
1 cup shredded part-skim milk mozzarella cheese
Form bread loaf or pizza dough into a ball; place ball in center of baking pan
‡
and roll or stretch dough to a 10- to 12-inch circle.*
Lightly prick dough with fork. Spread pizza sauce evenly over dough. Place toppings evenly over sauce; sprinkle with mozzarella
cheese. Place loaded baking pan on rotating oven and bake using the DUAL setting for 11 to 13 minutes or until cheese is melted and
bubbling. If you prefer a crisp crust and have a large amount of toppings, it may be desirable to use the LOWER setting for 4 to 6
minutes before switching to DUAL for 11 to 13 minutes.
*To make baking pan more stable for rolling or stretching dough, place a kitchen towel under baking pan.
Basic Pizza Dough†
Pinch sugar
1 cup warm water (105° to 115°F)
1 package active dry yeast
2½–3 cups all-purpose flour
½ teaspoon salt
2 tablespoons olive oil
Dissolve sugar in water. Sprinkle yeast over water mixture; stir to dissolve. Let proof five minutes until bubbly.
Put 2½ cups flour in large bowl. Make a well in the center. Add salt in well. Pour in yeast mixture and olive oil. Stir to form soft dough.
Turn dough onto lightly floured surface and knead until smooth and elastic, 5 to 10 minutes, adding flour gradually as needed. Transfer
dough to lightly oiled large bowl, rolling dough to coat with oil. Cover with plastic wrap and let rest in a warm spot until doubled in
size, about one hour.
Punch dough down with fist. Turn dough out onto lightly floured surface and shape into one or two balls. Cover with a towel and let rest
15 to 20 minutes. Roll or stretch dough to a 12-inch diameter and place on Presto
®
Pizzazz
®
Plus baking pan.
†Dough recipe makes 2 thin crusts or 1 thick crust, depending on preference.
Suggestions for Pizza Toppings:
spicy sausage/onions/black olives
pepperoni/mushrooms
spicy chicken/yellow and red pepper
ham/sauerkraut
Canadian bacon/pineapple
spinach/onions/garlic
squash/sun-dried tomatoes
artichoke hearts/tomatoes
