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pizzatherapy
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« on: February 28, 2010, 10:02:24 PM » |
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Ron Writes:
I've been experimenting this weekend and have not taken you up on your suggestion just yet.
I've been reading lots of blogs, etc. and its interesting how my problem is fairly common among home pizza makers. In any case, on Saturday night I made some dough and let it sleep.
Experiment number one: putting my oven stone on the grill and cranking it. It was a bit cool here today so I didn't get a reading over 450. In any case, The bottom came out crispy, the cheese melted well, but the top of the crust stayed whitish. The bottom was beginning to burn so I had to take it out. There was one blogger who thought you should elevate it closer to the top where the heat is, but I didn't do that at first, but when I tried to get some doneness on top, I elevated it and got a little soot.
Experiment number two: Cast iron skillet idea. Heat the large cast iron skillet on the burner and warm up the broiler. When it gets really hot, put the cast iron skillet under the broiler bottom up. Finish fixing the pizza and slide it on the bottom of the skillet right under the broiler. Very interesting result however, when I made my dough I left out salt so my dough was tasteless. I've taken to using a check list after this, checking the ingredients as I add them. The result was, the bottom was excellent.
The melt was very good, though bordering on burning it. The top crust browned some. I had to remove it so as not to burn the cheese. It seems like this might work better if I dropped the shelf down a level.
I don't mind a burn so much but I have two small children, and a wife that doesn't share my taste for burnt. I thought about your suggestion the whole day, and wondered if you had ever experimented with different techniques with any success. The answer for all home pizza makers seems to be a wood burning oven on the patio. One can only wish.
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