Over the past few weeks, I've experimented with oven temps a bit to see what effect a cooler plate has on my pizzas. I typically pre-heat the oven to 500* convection and bake for 4 minutes, including 2 under the broiler (electric). Plate temps are generally around 525-530*. Yesterday, I decided to only pre-heat the oven to 450* convection and extend my bake time. I didn't take a plate temperature reading but it was likely 460-470* based on prior experience. Results are below...the 1st is a white with fresh garlic and some leftover mortadella and the 2nd is a standard pepperoni. I forgot to take upskirt shots but will on the leftovers tonight. These pies were baked for 6 minutes, including 2 under the broiler. Taste-wise, these were very different from my 4 minute bakes and I think my wife actually preferred these...more toothsome crust, slightly more toughness. Both pizzas were 16 inches...I use my 19 inch screen as a cooling rack.
I'm still struggling with getting better top crust coloration without burning my cheese and I may have to re-think my baking process, perhaps going with a low broil for a longer period of time. The recipe is already pushing the limits of sugar at 1.7% without bottom burning but I may be able to increase this slightly. Oil is at 2% and the dough was cold fermented for 60+ hours. Currently using AT flour but will be stopping at RD this weekend to get something a little lower in protein. Any suggestions for more top color? Thanks!