whatsup guys...
ive been messing around with malted milk instead of sugar and can't seem to get any browning with malted milk.
my oven here at home sux and only goes to 500 but with sugar the browning is definitely twice as good.
some of the pizzas with malted milk are coming out pale beige with hardly any browning.
does this sound normal? has anyone noticed a diff with 500-550 temps?
thanks
