The Pizza Therapy Forum and Pasta Therapy Forum

[pizza]

Roger asks:

Hi Albert,

I made a pizza last nite in fact, using your dough recipe. The only
problem I had was the dough itself was not crisp on the bottom, but chewy instead.

The oven temp was 500, and I use a pizza stone. It seems there's a fine line between getting the crust baked to the right done-ness without over
cooking and burning the cheese and other toppings. And yep the rack was in the middle of the oven. How can I make this pizza come out right??

Thanks for any help you can offer.

Roger

My response:

Roger answer this question:

How long did you heat your pizza stone? This is the biggest problem that
people have when using a stone.

They think that because their oven says 500+ F that the oven is ready for
the pizza...

Not true, Not true. You need to preheat your stone, for one hour, at least.

One (1) hour!!!

Hot hot hot~!!! That is the key....

There is really no fine line: your oven is either hot enough or not...

Honestly it is hard to get great pizza in an oven that only goes to 500 F.

You really need to get your oven hotter for crisp pizza.

Sorry to tell you. But that is the truth.

How old is your oven? Can you get it hotter than 500 F? 500+ F is better!!!

Is it really 500 F? Did you use an oven thermometer?

Some peole think there oven is hot enough..you can really only tell with a
thermometer...

It is critical you pre-heat your stone for: AT LEAST ONE HOUR.

No shortcuts here. No kidding.

I look forward to hearing from you.

And for some great recipes please check out my Pizza Therapy Pizza Book:

http://legendsofpizza.com/pizzabook

Tons of tips, recipes and more...

pizza on earth,

thanks.

albert
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