I bake hot and fast. Generally 40-60 seconds with the floor 900+. Dome temperature is always outside the range of my gun, but I like the flame to touch the opposite wall. I should also note that I do not dome my pies, so they spend pretty much 100% of the time on the deck.
This is all very subjective of course, but I am getting confused by all the perfection around here! For instance, Chau's most recent undercarriage shots look PERFECT to me. I would say the same about Omid's Da Michele clones. And yet they are not satisfied!
This may be the point
(never truly being satisfied), but I for one would love to see an example of what the experts here consider to be a perfectly balanced pie, WITH SPECIAL ATTENTION TO THE UNDERCARRIAGE. That would give folks like me some idea as to where we need to be heading.
I think we are all pretty familiar with the rampant perfection that has been achieved throughout this board on the tops
of pies (with a special "bow down" to Marlon who started this thread), so my question is really more about the BOTTOMS.
Unfortunately I do not have any post-worthy undercarriage shots, but I will start the thread anyway.
Thank you for your patience!