Dear ladies.....I am sharing this with you as I wish one of you had shared it with me....Bill and I were out today running errands and stopped to pick up a large cheese pizza at our favorite pizzaria! We got home too early for dinner and so just left the pizza sitting peacefully on the stove in its red and green box. We knew that later we would be glad we had dinner "in the bag" so to speak. A few hours ago, the little dinner bell rang in our heads so I went to the kitchen to heat up the pizza. So far so good.
I opened the box and the pizza looked a little lame to me. The cuts, all 12 of them, were a little indistinguishable and the bottom was very pale. Now I have a very large round pizza pan but that pale bottom just had me going. I just knew putting it right on the rack would brown up that bottom (sounds like excerpts from "Fifty Shades of Gray!) and my pizza would be done to perfection. So with visions of Tuscany in my head, I put that 12 inch cheese pizza right on the rack in that 435 degree oven and shut the door! Do you see where this is going????
I thought about 5 minutes would do it so I set the timer and went back to the golf tournament. At the ding, down to the kitchen I go to be greeted by a cloud of smoke. A little cheese had dripped off the edge of the pizza onto the bottom of the oven and was just blacking away down there. I scraped it up and shut the door again. The top just wasn't quite bubbly enough for me. Another few minutes should do it. Poured the Pepsi and the cabernet, got out the salads and delivered them to the den. Back down now for the "baked to perfection" pizza.
Not so fast...the whole damn thing had collapsed thru the rack onto the bottom of the 435 degree oven. To make a short story shorter, I salvaged enough for dinner and left the rest hanging by its cheese in the oven. I just spent the last 45 minutes working on the racks and the bottom of the oven and even in the drawer as the cheese somehow oozed its was down there while I was attempting a rescue. Right now the self-clean is engaged. You'll be glad to know the crust had browned up quite nicely.
Thanks Bev, for sharing this hilarious story of what NOT to do! I hope your oven is now bright and shiny...and your next pizza is 'ready to eat'.
I opened the box and the pizza looked a little lame to me. The cuts, all 12 of them, were a little indistinguishable and the bottom was very pale. Now I have a very large round pizza pan but that pale bottom just had me going. I just knew putting it right on the rack would brown up that bottom (sounds like excerpts from "Fifty Shades of Gray!) and my pizza would be done to perfection. So with visions of Tuscany in my head, I put that 12 inch cheese pizza right on the rack in that 435 degree oven and shut the door! Do you see where this is going????
I thought about 5 minutes would do it so I set the timer and went back to the golf tournament. At the ding, down to the kitchen I go to be greeted by a cloud of smoke. A little cheese had dripped off the edge of the pizza onto the bottom of the oven and was just blacking away down there. I scraped it up and shut the door again. The top just wasn't quite bubbly enough for me. Another few minutes should do it. Poured the Pepsi and the cabernet, got out the salads and delivered them to the den. Back down now for the "baked to perfection" pizza.
Not so fast...the whole damn thing had collapsed thru the rack onto the bottom of the 435 degree oven. To make a short story shorter, I salvaged enough for dinner and left the rest hanging by its cheese in the oven. I just spent the last 45 minutes working on the racks and the bottom of the oven and even in the drawer as the cheese somehow oozed its was down there while I was attempting a rescue. Right now the self-clean is engaged. You'll be glad to know the crust had browned up quite nicely.
Thanks Bev, for sharing this hilarious story of what NOT to do! I hope your oven is now bright and shiny...and your next pizza is 'ready to eat'.
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