Making Alissa's Pizza?

[~Summer~]

I got my Good4U dehydrator a few days ago and everything seems to be taking longer than Alissa has down in her book. I made the pizza crust at lunch and put it in the dehydrator. It says that after 2 hours I should flip it...then let it dehydrate for a while longer and then I can add the toppings. Well it has been over 4 hours and I still can't flip the pizza crust because it is too soft. My crust might be a little thicker than 1/8 inch like the recipe said so maybe that is why? Has anyone else made Alissa's Pizza and have any tips?

Thanks!

[raweater]

Did you set the temperature correctly? I normally use 105 in my Excalibur. Also, one trick I use to flip things that are still a little soft is to put another dehydrator tray on top and hold them both togheter and then flip both trays while holding them togheter. I know the good4u trays have built in "doors" so I'm not sure if it will work with yours.

[~Summer~]

My temperature is set at 110:o hopefully that is not too high. I tried to flip it like you said but it stuck to the teflex sheet...the underside is still gooey. It is getting more solid every hour but it is taking way longer than she said in her book. I think I made my pizza 1/2 an inch thick so maybe thats why it is taking longer. But I made the Strawberry Crepes yesterday and my bananas took way longer than she had listed in her book too:confused:...about 24 hours instead of 14....so idk.

[raweater]

If you're making it thicker then it will inevitably take much longer, especially if you made the pizza 4 times thicker.

Did you also make the pancakes thicker?

Are there any other Good4u owners that mentioned it being slower?

[~Summer~]

I finally got it to flip! I think it did take longer because I made my pizza thicker.

Thanks!

[WendyLouWho]

Don't forget that humidity plays a role. I live in a very humid climate and everything takes 2x as long as most recipes indicate. I've gotten to the point that I don't time anything by the book...just put it on the timer as long as possible and check regularly :rolleyes:

[lori ann]

Hello there,

I just made her pizza for the first time and I had to keep mine in the dehydrator a little longer, but it worked out

[GlimR]

I made the Easy Crust today, dried very fast, maybe I spread it too thin??
Delicious recipe....thanks Alissa!!
Made it w/marinara, pine nut basil ricotta & marinated veggies...yum!!!

[pixelkatt]

I have a Good4U and I have heard from people that have measured the temp that it runs cooler than it states. I still keep it at 105 though because I haven't tested my model (and am paranoid, lol), but that could also be a reason for it taking longer. :)

[MelissaO]

I have tested my Good4u and it runs anywhere from 10 to 12 degrees lower so it does take longer to dry things.

[jacsam]

My recipes seem to dry quicker than the recipes say but we live in an area that has basically NO humidity....so maybe there is something to say about the question of humidity.

[RawKnitster]

My Excaliber is in the basement (cold), and I'm in Washington state (wet). Everything takes twice as long to dehydrate!

[~Summer~]

I made the Easy Crust today, dried very fast, maybe I spread it too thin??
Delicious recipe....thanks Alissa!!
Made it w/marinara, pine nut basil ricotta & marinated veggies...yum!!!

Your pizza looks great!

[~Summer~]

I have tested my Good4u and it runs anywhere from 10 to 12 degrees lower so it does take longer to dry things.

I had my Good4u set on 105 and I put a thermometer in it and it read 80 degrees. It takes forever to dry things...three or four times as long as recipies recommend. I have been following Gabriel Cousens recommendations to set it at 145 for an hour and then reducing the temperature; it does help a little bit. I am a little disappointed with my Good4u and will probably purchase an Excalibur in the future.

[RawFoodGuy]

I got my Good4U dehydrator a few days ago and everything seems to be taking longer than Alissa has down in her book. I made the pizza crust at lunch and put it in the dehydrator. It says that after 2 hours I should flip it...then let it dehydrate for a while longer and then I can add the toppings. Well it has been over 4 hours and I still can't flip the pizza crust because it is too soft. My crust might be a little thicker than 1/8 inch like the recipe said so maybe that is why? Has anyone else made Alissa's Pizza and have any tips?

Thanks!

One of the secrets is that when you have something like that with a lot of moisture, the evaporation in the early stages lowers the temperature inside the dehydrator by as much as 10 degrees! So for the first couple of hours, turn the temp way up, then once you get rid of some of the moisture, turn it back down. That should help your speed up the drying quite a bit.

I just got the new improved Goo4UU dehydrators in - now with a 40-hour digital timer! You can use my coupon (FD10T-20) for $20 OFF the 10-tray model. They include 2 nonstick sheets but I give you 50% off additional sheets if you want them. Also, for RawFoodTalk members only, you can order a pack of 4 or 8 nonstick sheets at at price without having to buy a new dehydrator:

Check the new models out at http://www.rawfoodlife.com/good4u10.html

To buy 8 nonstick sheets at half off, go here:
http://secure.ultracart.com/cgi-bin/...=RAW&ADD=TEFL8

To buy 4 nonstick sheets at half off, click here:
http://secure.ultracart.com/cgi-bin/...=RAW&ADD=TEFL4