Since I discovered what a great job my smoker does cooking frozen pizza, I have not used the house oven for that purpose in months. One question keeps coming up, however. Most of the time when the top of my pizzas are done, some of the crust remains a little undercooked. I am certain that this is a function of time and temperature but have not yet found the perfect settings.
To make sure the crust is fully cooked without burning the top or bottom, should I cook at a higher temp for a shorter period of time or a lower temp for longer? I have tried temps between 375 and 425 so far.
Any suggestions?
Bob
To make sure the crust is fully cooked without burning the top or bottom, should I cook at a higher temp for a shorter period of time or a lower temp for longer? I have tried temps between 375 and 425 so far.
Any suggestions?
Bob