pizza: Ok... this year im staying in Japan. And I was recently at a friend's house for dinner. I guess she was trying to be nice becuase instead of rice and chicken she made "pizza". Afterwards I made the remark that it wasn't like American Pizza and so, I told her I would cook some. The problem that I have run into is that she lives in a traditional Japanese House and that means she has no oven. But, she has a microwave. Is it possible to cook pizza dough into decent crust in the microwave?|||No: there's no ambient hot dry air involved in microwave cooking so you'll be left with a bizarre slab of internally steamed rubber at best.. It's the drying and subsequent browning effect of the hot dry air applied from the outside in an oven that forms the crust, the crunch etc. This one will just not fly.|||If you do that then it will rot and not taste good. You must bake it with an oven.|||It won't brown in the microwave. I think it'd do better on a charcoal (or gas) grill, if you can find a litle Hibachi.|||well u can but i sugust get a toaster oven instead or you could by the pizzaa at the store that u put in the microwave liek that disgrono stuff.|||No, with one of the new convection microwaves yes but a conventional microwave will not get anything nice and crusty.|||Yes Dear!!! It is POSSIBLE:):) Chk out this>>> how to make pizza dough from scratch Cooking time: More than 1 hour Once you've made the base, you can cook your pizza in the oven, on a grill, or make mini pizzas and cook them in your microwave oven. INGREDIENTS 1 package of active dry yeast 1 cup warm water 陆 tsp salt 2 tsp olive oil + extra for greasing 3.5 cups white plain flour METHOD 1. Dissolve yeast in the water in a large bowl. Add salt, oil and half the flour, mix for one minute with a wooden spoon and continue to add the balance of the flour until the dough forms a ball. Knead dough with the hands on a wooden board by folding over, pressing down and turning repeatedly for 2 to 3 minutes. 2. Place dough in a lightly oiled bowl and sprinkle the top of the dough with oil. Cover with a tea towel and stand for 1.5 hours in a warm place, such as near a heater or on the window sill to rise. 3. When it has doubled in size, punch down dough a few times with your fists, then divide dough into half and shape into balls. Wrap in plastic cling wrap and let it rest for a further 30 minutes. 4. Now you are ready to build the pizza. Lightly coat a large wooden board with flour, then stretch and roll the dough until it reaches the thickness you want, about 7mm. 5. Place the dough on a flat, round pan and mould the edges up to form a slight lip. This lip will fill out during baking giving you a traditional crust. Now you are ready for your toppings. Make sure you鈥檝e got some fresh mozzarella or good parmesan handy. Other than that you can top with whatever you鈥檙e hungry for, and place made pizza back in the oven for five minutes or until warm throughout.|||My experience with any yeast product in the microwave is having them turn into the consistency of a hockey puck. If she has a microwave/convection combo, you would be able to do it with the convection setting.