Overall pretty happy. I used a screen and cooked at 500f in my gozney arc. Followed Stalder Mades Pizza dough calculator. Forgot to take a photo, but bottom of pizza was a bit too white. Any suggestions for browning?
by cowman1888
5 Comments
Fabulous_Show_2615
For the bottom all I can think of is letting the deck temperature increase. Did you do a reading of the deck temperature before putting the pie in?
lakesuperiorlovinlab
I use a screen for all my pizzas, it’s how I was taught in the restaurant I worked in. Take the pizza off the screen with a minute or two left to crisp the bottom.
The nice thing about this is the flexibility. Some pizzas stay on the screen the whole time, but you can adjust to your situation. Stone cool from having just cooked a pizza? Off the screen earlier. New stone is lighter in color? Same deal.
5 Comments
For the bottom all I can think of is letting the deck temperature increase. Did you do a reading of the deck temperature before putting the pie in?
I use a screen for all my pizzas, it’s how I was taught in the restaurant I worked in. Take the pizza off the screen with a minute or two left to crisp the bottom.
The nice thing about this is the flexibility. Some pizzas stay on the screen the whole time, but you can adjust to your situation. Stone cool from having just cooked a pizza? Off the screen earlier. New stone is lighter in color? Same deal.
That looks amazing!
Beautiful color on that pizza pie