How best to cook pizza with my pizza oven?

[Jonathan Wilson]

I have a Breville pizza oven (the kind with a circular cooking stone) and I
made a pizza tonight in it using a McCain frozen pizza base (following the
instructions in the manual) and it turned out crap.
Specifically, there was a very very thin bit of pizza base that was hard
and crusty and which stuck to the pizza cooking stone whilst the rest of
the base was soft and doughy and didnt taste very nice.

Any suggestions from anyone out there who has used these ovens before as to
what I am doing wrong? (note that I have cooked pizza on this oven before
and it turned out fine)
Could I have used too much topping? Too much cheese? Too much BBQ sauce?

Could it be the fact that there are black burn marks on the stone from a
previous pizza that was left to cook for far too long (even though I
followed all the cleaning instructions, they wont go away)

Any tips on how to clean the pizza stone without damaging it would also be
nice (the manual says to use bicarb soda plus water and apply the resulting
paste to the pizza stone, leave, then rinse off and dry which I have done
but its still covered in black marks)

Have I damaged my oven so much (e.g. by burning that one pizza on it) that
its never going to work right again? Could the black marks be preventing
the stone (and hence the pizza) from heating up evenly and properly?

If the stone IS damaged beyond repair, is there a way to buy a replacement
stone without buying a whole new pizza oven?

[PL]

Post by Jonathan Wilson
If the stone IS damaged beyond repair, is there a way to buy a
replacement stone without buying a whole new pizza oven?

Where abouts in Brisbane are you?

At the moment, you come across as a troll.


Can anyone vouch for this guy??
--
Peter Lucas
Brisbane
Australia


Simple Simon met a pie man going to the fair.
Said Simple Simon to the pie man
'What have u got there?'
Said the pie man unto Simon
Pies you dickhead.

[Jonathan Wilson]

I never said I was in Brisbane.

I happen to be in Perth.

[Jeßus]

On Mon, 31 May 2010 09:24:32 +0800, Jonathan Wilson

Post by Jonathan Wilson
I never said I was in Brisbane.
I happen to be in Perth.

Heh. I see you've encountered peter. I see he's still pushing the
envelope with his paranoia. Fancy asking for somebody to be 'vouched'
on Usenet! LOL.

Sorry I can't help you with your question, best of luck.

Post by Jonathan Wilson

Post by PL

Post by Jonathan Wilson
If the stone IS damaged beyond repair, is there a way to buy a
replacement stone without buying a whole new pizza oven?

Where abouts in Brisbane are you?
At the moment, you come across as a troll.
Can anyone vouch for this guy??

[Hoges in WA]

Post by Jonathan Wilson
I have a Breville pizza oven (the kind with a circular cooking stone) and I
made a pizza tonight in it using a McCain frozen pizza base (following the
instructions in the manual) and it turned out crap.
Specifically, there was a very very thin bit of pizza base that was hard
and crusty and which stuck to the pizza cooking stone whilst the rest of
the base was soft and doughy and didnt taste very nice.
Any suggestions from anyone out there who has used these ovens before as
to what I am doing wrong? (note that I have cooked pizza on this oven
before and it turned out fine)

===========================================================
Did you cook a pizza ready-made before or a frozen pizza. This is important

Soft and doughy is suggesting water stuck with nowhere to go but back into
the pizza i.e nowhere to escape to.
The bit that was hard probably defrosted a little first and therefore had no
water to go soggy.

Where in Perth are you? Do you go into the city much, particularly the King
street area?

==============================================================

Post by Jonathan Wilson
Could I have used too much topping? Too much cheese? Too much BBQ sauce?
Could it be the fact that there are black burn marks on the stone from a
previous pizza that was left to cook for far too long (even though I
followed all the cleaning instructions, they wont go away)

=============================================================

Very little to do with it - my pizza stones have black marks all over them
(all three of them)

===============================================================

Post by Jonathan Wilson
Any tips on how to clean the pizza stone without damaging it would also be
nice (the manual says to use bicarb soda plus water and apply the
resulting paste to the pizza stone, leave, then rinse off and dry which I
have done but its still covered in black marks)
Have I damaged my oven so much (e.g. by burning that one pizza on it) that
its never going to work right again? Could the black marks be preventing
the stone (and hence the pizza) from heating up evenly and properly?

======================================================
Highly improbable.

=====================================================

Post by Jonathan Wilson
If the stone IS damaged beyond repair, is there a way to buy a replacement
stone without buying a whole new pizza oven?

["Michael" @hotmail.com>]

Sounds like it was thawed on the outside and still frozen in the middle.
Defrosting it first overnight in the fridge might give you better results.

Post by Jonathan Wilson
I have a Breville pizza oven (the kind with a circular cooking stone) and I
made a pizza tonight in it using a McCain frozen pizza base (following the
instructions in the manual) and it turned out crap.
Specifically, there was a very very thin bit of pizza base that was hard
and crusty and which stuck to the pizza cooking stone whilst the rest of
the base was soft and doughy and didnt taste very nice.