Frequently Asked Questions

FREQUENTLY ASKED QUESTIONS – AND ANSWERS!

Ok, here is the big issue. All ovens bake differently, so precise instructions will not work for all. Other factors to remember while baking are that vegetables and pineapple take longer to bake because of their natural moisture content. Meats also vary somewhat in their moisture content, so a Triple Cheese pizza will bake differently than a Garden Harvest, which will bake differently than a Meat Lovers.

1. Q: Do I have to bake on convection?

A: No. As a rule, our customers are baking without convection. We have however, had feedback from customers who see better results using convection in their oven.

2. Q: Do I put anything else underneath the pizza baking screen?

A: No.

3. Q: I am baking on the pizza screen only, but my crust does not become golden brown before the cheese and other toppings are baked, what should I do?

A1: Lower your oven rack one level.
A2: Increase your oven temperature.
A3: If you are baking with convection, try baking with convection OFF.

4. Q: I am baking on the pizza screen only, but the crust is over baked before the toppings are baked, what should I do?

A1: Raise your oven rack one level.
A2: Lower your oven temperature.
A3: If you are baking with convection, try baking with convection OFF.

5. Q: Can I use my pizza stone instead of the pizza baking screen?

A: Yes, but you should pre-heat the stone.

6. Q: My toppings are sliding toward the center of the pizza (or off the pizza!), what should I do?

A: Poke those beautiful and delicious bubbles earlier.