Top and bottom of pizza baked at 460° C

After the last post, it seems to me that this subreddit isn’t much different from the pizza subreddit, where people support and praise pizzas that are improperly cooked.

In pizza, the Maillard reaction contributes to the formation of a characteristic golden-brown CRUST(not bottom of pizza) with rich aromas and a crispy texture, which is especially important in high-temperature baking.

There’s a difference between liking something cooked (read: burnt) a certain way and claiming that it is correct.