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high heat pizza setup question
Date: 2007/08/22 15:05 By: stike Status: User  
 

Platinum Egger

Posts: 14000
graph
SpokaneMan,
we always did it to get a little browning (very little) on the upper side of the crust, so that it wouldn't be "doughy" underneath really wet toppings. we use tomatoes all the time, and found that it was all very slippery and doughy under the toppings. precooking gave us a little crispiness. that, and a thin wash of olive oil before putting the toppings on.
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fishlessman 2007/08/22 11:32
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SpokaneMan 2007/08/22 11:39
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fishlessman 2007/08/22 11:52
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Scotty's Inferno 2007/08/22 12:59
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stike 2007/08/22 12:03
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SpokaneMan 2007/08/22 12:12
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stike 2007/08/22 12:22
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Brayon 2007/08/22 12:20
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stike 2007/08/22 12:58
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fishlessman 2007/08/22 13:21
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stike 2007/08/22 13:57
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SpokaneMan 2007/08/22 14:36
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stike 2007/08/22 15:05
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Smokin' Lady 2007/08/22 16:10
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stike 2007/08/22 17:52
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Charbon 2007/08/22 14:24
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SpokaneMan 2007/08/22 14:30
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Little Steven 2007/08/22 14:30
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SpokaneMan 2007/08/22 14:32
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Little Steven 2007/08/22 14:36
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SpokaneMan 2007/08/22 14:39
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Little Steven 2007/08/22 15:21
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SpokaneMan 2007/08/22 17:48
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