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Pizza pan for Against the Grain Pizza

squirmingitch

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squirmingitch Veteran
squirmingitch
Posted

We adore Against The Grain gluten-free pizza!! We had not gotten a pizza pan but now that we have had Against The Grain gluten-free pizza a few times & know we love it; it's time to get a pizza pan so the entire bottom of the crust cooks correctly & is not doughy in the center.

The box says use a pizza stone or a pizza pan with holes in it but I'm wondering if the USA pizza pan would be excellent. Here's what I'm talking aobut:

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I LOVE all my other USA pans so I'm wondering if their pizza pan would work as well or better than a pizza pan with holes.

Feedback???

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Scott Adams Grand Master
Scott Adams
Posted

 I know people who have gone to the trouble of putting a brick oven in their backyard just to make pizza, which I would never do. If you don't want to go to that extreme most people recommend using a pizza stone 

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squirmingitch Veteran
squirmingitch
  • Author
Posted

Yeh, no brick oven is going to be put in this backyard. :lol:

Thanks Scott, I will check out pizza stones.

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Scott Adams Grand Master
Scott Adams
Posted

The funny thing about the friends with the brick pizza oven in their backyard is that they also drive a Prius hybrid car… Go figure!

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squirmingitch Veteran
squirmingitch
  • Author
Posted

The funny thing about the friends with the brick pizza oven in their backyard is that they also drive a Prius hybrid car… Go figure!

You never can tell. 

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bartfull Rising Star
bartfull
Posted

When I cook Against the Grain pizza I just use a disposable pizza pan (2 for a dollar) and it never comes out doughy in the middle. Maybe the pan being so thin makes the difference. They suggest you put a cookie sheet underneath but I don't. Instead I just slide it out of the oven onto a cookie sheet.

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cyclinglady Grand Master
cyclinglady
Posted

Here is an old link to a 2011 posting about this very subject:

I can not offer personal advice.  I am have an intolerance to onions and garlic so pizza is out! 

Dang!  This linked strangely.  Anyhoo......go ahead and click on it and it will open to the entire posting.  Lots of great tips to avoid soggy gluten-free pizza.

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squirmingitch Veteran
squirmingitch
  • Author
Posted

Thanks Barty. I will try that. Beats the heck out of having to clean everything up.

I was researching last night & ran into all kinds of stumbling blocks. Lots of holey pans said you couldn't expose them to heat over 400 degrees & some said 450 degrees. Against The Grain requires 500 degrees. I found some similar statements with pizza stones AND also found with the stones that some said DO NOT place a frozen pizza on a hot stone or it will crack the stone and of course stones have to be heated before putting the pizza on them soooo.... Well, Against The Grain is frozen & meant to stay that way until you shove it in the oven. All of this was getting complicated so I gave up research for the evening. I didn't check every pan or every stone yet but I am not going to spend $50 for a pizza stone -- it will have to be a cheap one or none at all. If we ate pizza once a week it might be a different story but we don't & I can't see having a big, bulky, expensive stone that has to be stored somewhere for something we have 4 or 5 times a year.

Cyclinglady, I can't guarantee it but I don't think Against the Grain has onions or garlic. They certainly aren't listed in the ingredients and I don't taste either in the pizza. We DO add onions & green peppers to it as that's how we like pizza.

Check them out here:

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