Hello, this is not exactly the first one but the first somewhat successful one and I still need some advice. First off, I’m using a home oven that goes up to 230 Celsius only with a 12mm thick stone plate, I’m generally happy with the crust, it’s crunchy, crispy and airy inside but I think it’s still a tad hard to my liking.
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Secondly, I know it’s my technique that the center of the pizza is too thin when I tried to stretch it in the air, how should I improve this?
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Hello, this is not exactly the first one but the first somewhat successful one and I still need some advice. First off, I’m using a home oven that goes up to 230 Celsius only with a 12mm thick stone plate, I’m generally happy with the crust, it’s crunchy, crispy and airy inside but I think it’s still a tad hard to my liking.
​
Secondly, I know it’s my technique that the center of the pizza is too thin when I tried to stretch it in the air, how should I improve this?