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Egghead Forum
Re: high heat pizza setup question

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Posted by: stike on 2007/08/22 15:05:16  

In Reply to: Re: high heat pizza setup question posted by SpokaneMan on 2007/08/22 14:36:50

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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