Neopolitan pizza on the KJ (lower temperature)

I normally bake pizza at 900 degrees. I got a lot of replies from people who wanted to replicate, but were very hesitant to get their
KJ up to such temperatures.

I decided to bake todays pizzas at 700 degrees instead, and wasn’t disappointed. The only real downside to this temperature is the lack of spotted charring (leopard skin) on the crust, its simply not hot enough to create this. The crust does rise nicely and becomes fluffy + crunchy like always.

A lot of advantages to this method too. Better for gasket life, easier to manage the actual bake, and more time for toppings to cook.

When I noticed this I decided to make the pizza in the pictures, which contains way more toppings than I usually put on (shown: tomato sauce, basil, shredded chicken, pepperoni, peccorino, fior di latte, pesto, ricotta)

All the toppings cooked nicely because they had time to cook without anything burning, which would have definitely happened at 900 degrees.