Few pies from today.
Jason's 24 hr ferment recipe. This time I changed it a lil bit, I used 0.018% IDY and had to put it in refrigerator after 12 hr room temp ferment as the dough was expanding quite at good pace. 3 hrs before bake, I got the dough out and I didnt have any issues stretching it.
I got the cheeseflector installed on BS.
Question I have is,
the edges are not baking properly and the rest of the pizza is ready to be eaten. What I did for few pies is, oven at 900F, switch off to bring the temps to 600 range by switching off the oven, launch the pie and leave it as is for 2 min, switch on the flam at low for another min and last 30 sec go high (thanks to jonas for all these excellent tips). The problem was edges were done a little. Then I started moving the pie closer to the flame so that it can brown and it did but 1 pie i overburnt at some places.
What could I have done to get the edges brown and crisp evenly on all pies? Appreciate your response.
If you see the first two pies, the edges were not at all brown but the pie was done.