Soggy bottom avoidance fail

It seemed like a good idea at the time. A non-stick pizza pan, with holes to get hot air to the bottom of the cooking pizza dough, thus avoiding soggy-bottomed pizza misery.* In theory.

Sadly, this cunning plan doesn't work. What actually happens is that the pizza dough slumps through the holes. It doesn't slump very far, but just enough to form little buttons that, once crisped up in the oven, firmly attach the pizza base to the pan, regardless of any non-stick coating.

When I've sourced a replacement, expect another, hopefully more positive, product review.


*You can't always blame your tools for this condition - if your topping's overly generous, or sloppy enough to seep too far into the dough, then a crisp bottom will never be yours, no matter how good your pizza pan / stone.