Quote:
Originally Posted by OldDutch
Are you able to crisp the bottom well? I get this dough and set my oven at 525F I put the pizza on steel to prep and slide it on stone. The stone had been in for 30 mins.
Still pale bottom.
Crisp crust is the most underrated but most critical to a great pizza. Drives me crazy I can’t get it consistently right!
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is it the kind of steel you can do this with?