I ordered some crispy pizza and used this product for the 1st time last night. For a little background, my family and I own a sports bar and I have been working on implementing pizza into the menu in my spare time. The only ovens we have right now are a dual stack Wolf convection oven. For those of you who have tried using a convection oven for pizza, it is hard to make a good pizza as the ovens heat so evenly the top is done long before the crust. (particulary the bottom)
Last night I made a total of 10 promo pies for our happy hour crowd and dart shooters and used the Crispy Dough. I have to admit, for "MY" needs it worked beautifully. For a comparsion, I will give before and after examples.
Oven Temp: 500 degrees
Dough: Modified Lehman recipe adjusted for altitude/low humidity: (7200' 20% relative humidity) 22 oz.
Hand tossed 16" Pepperoni with 50/50 grande cheese
Before crispy pizza: 10 minute cook time (4 minutes on screen 6 minutes on stone) results were the top of the pizza was way over done, while the crust was still under cooked. As an aside 500 degrees is max temp. and I have played around
with different temps and found 500 works best.
After crispy pizza: 6 minute bake time (3 on screen 3 on stone) Perfect top. perfect crust. The Crispy Pizza adds a nice dark tone to the crust whch is amazingly enough crispy, while the center remains chewy.
I would like to state for the record, I have no affliation with this company, and I have to admit when I read the original post I was skeptical, but I decided to give the sampler a try. And also, this product works in my application, I have not tried in any other form so it may not work for you. I didn't agree with their orginal "spamming" but the product works as stated for "ME".
Sorry this is a difficult read, as I'm not the most adept person at putting my thoughts on paper, so if you have any other questions, feel free to ask. Next time I get around to making pizza, I will take comparsion pictures for you guys to see.