Quote:
Originally Posted by scho63
Will your pizza oven blister the crust or do you just like it cooked to a certain level? What does the bottom look like?
I like the look of that- true NY style looking. The test is in the fold. 
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The blisters are more from the proofing (gas in the dough) but I would've liked a bit more heat and browning on that crust. I may brush oil around it next time. The bottom comes out nice with a nice crisp then chew and folds well, but its all feel. A dance to get the bottom done, the cheese melted and the crust browned a nice bite. Getting the heat and time down is the art.
This is only my 3rd attempt with this oven so its a work in progress
