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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I put my dough in a gently warmed and lightly oiled/buttered 12” cast iron pan. Into a 500 degree oven that I immediately drop to 425, for 11 mins. Typical flip it to broiler with one minute left. Crispy every time! Maybe it has something to do with the dough too though.