Author Topic: burned pizza  (Read 751 times)

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Offline F.C.

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  • Posts: 6
burned pizza
« on: October 10, 2012, 02:12:46 PM »
first time this ever happened.  I had my WFO up to about 800.  I used a standard dough recipe, Jim Leahy 18 hour rise recipe.  Stretch the dough, put the toppings on, slide it in the oven.  In about two minutes, beautiful on top, burned (BLACK) on the bottom.
The only difference i can think of is i used corn meal on the peel instead of my usual semolina.
Any thoughts?


Offline Jet_deck

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  • Location: Between Houston and Mexico
Re: burned pizza
« Reply #1 on: October 10, 2012, 02:30:53 PM »
Corn meal would be the culprit at those temps. if used.
Her mind is Tiffany-twisted, she got the Mercedes bends


 

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