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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We used a "pizza tray" we have.
It looks like this:
https://www.wayfair.ca/Cuisinox--Cui...CABEgIi5PD_BwE
I have no idea if it is that item. We have had it for, well as long as I can remember. I don't even remember where we got it.
I oiled it before putting the pizza on and yeah perfect crust. I can't recall the exact temp of the oven but want to say 425. No idea how long I cook it for, I just keep an eye on it and when it looks done I pull it out and eat it.
It has always worked. I just sort of guessed/figured it out myself. No idea if I am "doing it right" other than it makes good pizza.