Try dropping your oven temperature slightly or lowering your pizza a level or two on your oven rack. You can then bake for longer – try 4 minutes longer – and you should cook your dough through without burning the top.
What part of the oven do you cook pizza?
Try baking a pizza on the top rack of your oven and you just won’t get that crispy bottom crust. Bake a tray of cookies on the bottom rack, and it’s pretty likely you’ll have burnt bottoms. But move the rack into the right place, and your food will be more likely to cook right, too.
“The oven floor provides the hottest, most even and direct heat possible,” explains Carolynn, “which means you can get your vegetables nice and caramelized without overcooking them.” She bakes two sheet trays of vegetables, one on the oven floor and the other on a rack in the middle, at 500° F (hot!) for about 20 …
This is totally contradictory to what most pizza authorities recommend: putting the stone on the bottom rack (or even the floor of the oven) in order to maximize the amount of heat it absorbs.
Most ovens are hotter at the top than at the bottom (heat rises, after all), so it makes a difference if you rotate your pans not only from front to back, but also from top to bottom halfway through baking if you are using multiple racks at a time.
Can you put pizza in the oven without a tray?
You can bake most frozen pizzas without using a pan. Instead place the pizza directly on the oven racks and follow the cooking instructions. A pizza can also cooked on a grill without needing a pan. Usually frozen pizza’s will turn out really good this way but.
An oven drawer that serves as a broiler provides high, concentrated, direct heat. In most gas ranges, the drawer beneath the oven is a broiler. While the typical oven roasts and bakes using ambient heat that surrounds the food, a broiler heats with flames from above.
A simple sheet of aluminum foil can stop any spill from reaching the heating element of your oven and burning. There are two approaches to using foil. Line the bottom rack with a sheet of foil to catch anything dripping from above. This allows the air to flow unobstructed around the food being cooked above.
“To avoid possible heat damage to your oven, we do not recommend using aluminum foil to line the bottom of your oven. Rather, we recommend that you place a sheet of heavy duty aluminum foil on the oven rack beneath the pie or casserole you are baking. … The foil will catch any drips before they reach the oven bottom.”