Adjusted a King Arthur weeknight Neapolitan Dough with sourdough and had great results. The second pizza had a bit too much flour, had a better cheese but didn’t snap a pic before it was devoured
by teeksquad
3 Comments
kbali
Do you pull the parchment paper during cook, or just leave it?
Top_Put_301
Those look great! I just got a pizza stone and have been reading some of the posts here on their pizza setup. I’ve heard several mentions of the importance of air gaps. Is that the gap between the deflector plates and the pizza stone I can see in these pictures?
3 Comments
Do you pull the parchment paper during cook, or just leave it?
Those look great!
I just got a pizza stone and have been reading some of the posts here on their pizza setup. I’ve heard several mentions of the importance of air gaps. Is that the gap between the deflector plates and the pizza stone I can see in these pictures?
Get it hotter and leave parchment paper. 700-800