I know this'll require some experimentation with rack position and oven temp as ovens vary, but I figured the errors in my trials could maybe be limited if there was a specific technique you guys use that I can use as a guide?
I'm using quarter to silver dollar-sized slices about the thickness of a quarter or a nickel. How are you guys getting the cuppage and char that gives you that baconess around the edge? I cook on the lodge 14" cast iron pizza pan in an electric home oven that goes up to 550f. So far I've been baking at 500f with the lodge preheated at that temp for an hour. Middle rack position and pizza is done in about 8 minutes. Only slight cuppage, but no char. When I cook a Papa Murphy's pizza though the pepperoni charrs, but then that pizza cooks for about 17min at 425. Should I max the oven to 550f? Use a higher rack and stay at 500? Maybe even a lower temp and longer cook? Oven is 16" vertical inside and four usable rack positions. Any tips? Hoping to limit the number of pizzas I ruin. A search turned up plenty of mention of the topic, but no results on how to achieve it. Thanks
Here is the last good pizza made.. 500f, middle rack for 8min on the Lodge.. and it came out just fine, though sans char. The aesthetics of cuppage is cool and all, but it's really that baconess char that I care about.