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Re: high heat pizza setup question

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Posted by: stike on 2007/08/22 13:57:46  

In Reply to: Re: high heat pizza setup question posted by fishlessman on 2007/08/22 13:21:58

fishlessman,
i think that infinitesimal distance the pan offers between the stone is what allows us to get the top brown without a black bottom. at the same time, it slows down the bottom's cook so that we can control it.

i'd try this at 800, the only thing i'd probably do is skip the pre-cook of the dough.

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