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high heat pizza setup question
Date: 2007/08/22 13:21	By: fishlessman	Status: User

Platinum Egger

Posts: 9626

stike,
you got some good looking pizza there. ive got one of those pans but havent ever used it. my problem is that i was making pretty good pizza, then one day i went mental and cooked one at the 8oo plus mark. burnt most of it, but one piece came out great, slightly charred top and bottom. been trying to get the whole pie to come out that way since, tried several setup arrangements but after doing a fair amount of reading i think its more the dough thats being dificult. if you look at the two crust bottoms you can see in the unburnt dough sections a different looking formation of crust, the second almost looks fried as opposed to the first. both crusts are from the same dough ball and taste night and day different. only thing changed was the temp. the hotter cooked dough comes out with a better crunch and is more airy but still chewy. the lower temp one is still good, but more like a burtuccis crust.

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high heat pizza setup question

fishlessman

2007/08/22 11:32

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