Pizza and Pasta on the Sunshine Coast, in Beautiful British Columbia, Canada

* New Packaging !!

And New Lower Temperature ~ Verrry Important !!!


Frequently Asked Questions:

* The new pizza pans are plastic - is that safe?

~ The new pizza pans are made of a 100% fully-recycleable high-density food-grade composite, capable of handling temperatures up to 400°F ~ and NO higher. This is why we recommend cooking at 375°F. If properly recycled, these pans can be turned into fleece jackets, 6-pack rings, or beverage containers.
~ For more information about the type of plastic, these sites should help Facts on PET and Wikipedia

Or you can ask the manufacturer questions directly:

* What happened to the metal pizza pans?

~ The aluminum pans we were using before are now no longer being manufactured. It seems no one else is producing a take-home pizza crust that cooks from a raw state (with fresh live yeast), and thus the company isn't selling enough to maintain their sales quotas (most foil manufacturers require a sales minimum 10,000 units per day - certainly more than we use). So, now we have a new pizza cooking tray and of course newer, yet much easier, cooking instructions.

* Why the lower cooking temperature?

~ As safe as they are, these pizza pans are made of plastic. They will melt if exposed to temperatures above 400F.

* Why do I have to wait 15 minutes after the indicator light on my oven?

~ Some ovens, especially self cleaning ovens, tend to overshoot the desired temperature by as much as 50° - 100° and will drop 50° - 100° below for the first few cycles of the oven's performance. All professional bakers know to do this when baking breads, cakes, pastries, etc.

* Why does my pizza have to be in the middle rack?

~ This is the only place in the oven where the temperature is closest to what it says on the dial. If the pizza is on the lower rack it is to close to the heating element. Convection ovens have a bit more flexibility in this.

* Can I cook two pizza's at once?

~ Only if they can fit side by each in your oven. Remember to turn them halfway through.
You can not cook them one beneath the other, because the bottom one will shield the top one from the heat, just as before.

* Do I still take the pizza out of the pan halfway through?

~ The pizza will cook just fine (top and bottom) if left in the pan the whole time, start to finish. You can however finish the pizza the same way as before, if you prefer an even crispier crust.

* Can I put the pizza on to a metal pan or pizza stone instead?

~ Yes you can. Simply freeze it beforehand, and easily transfer it once it's "gelled" enough to remain intact; usually takes a few hours. We like to thaw the pizza before cooking, but you don't have to. Once it's on a metal pan or pizza stone, you are free to cook at whatever temperature works best for you.

Be sure to check out our much easier, more user-friendly cooking instructions!

** Trouble Shooting **

A) If your pizza pan is looking like it's melting, it probably is. Either you have the temperature up too high and likely need to re-calibrate your oven or you didn't wait the 15 minutes for your oven to 'even out' its temperature.

Most ovens will over shoot the desired temperature and then drop below it, in order to eventually maintain an average temperature, close to what you set it.
*Self-cleaning ovens are notoriously bad for this and may even go up to 100 degrees over at first; best to wait a few cycles for it do dial in, perhaps up to 20 minutes before putting your pizza in.

B) If you like your pizza a little more crispy, then you can pull it out of the tray (once the dough is cooked) and finish it the same way as before - just place it on the middle rack by itself, and keep going!

© Pepper Creek Pizza & Pasta
Prices and Hours subject to change with world market conditions