I was wondering what could I expect from coating the cornice with olive oil before baking? I'm using shortening in the recipe because i want my dough to be softer and I dont want the dough to be as crispy on the bottom, but I want my cornice to nice and brown. Would coating the cornice with olive oil help it brown quicker while leaving my bottom nice and soft?
When I bake at high temperatures, the crust just gets too hard on the bottom, so I have lowered the temperature and the pizza consistency came out great, but the only issue was the cornice wasn't all that brown. The bottom is soft and light brown, droopy like i enjoy my pizzas.