Posted By: thegrouse
Pizza Making? - 07/29/11 12:53 AM
I just started getting into this. I did two tonight. The first one the crust was crisp but not too dark. The egg was about 550 and the stone was probably not completely heated. The second one I blackened the crust. I had the egg at about 600 degrees. If the stone is real hot do you just cook the pizza for a shorter period? I was afraid to pull it because the top did not brown. I am thinking the best temp may be around 525 or so. I have also been experimenting with different dough recipes. Simple is better. Here is a photo of the first one I did.
It didn't last long and I had to fire up another one. Any information for a novice would be appreciated.
It didn't last long and I had to fire up another one. Any information for a novice would be appreciated.