"Fundamental Tips & Tricks" continued
8. Topping procedures
Less is more………... (What can I say…it’s simple but it’s true) Try cutting down on everything. You will be surprised at how much better your pizza will taste. It will bring out the subtle flavors of the crust that you have worked so hard to perfect.
Whether you sauté, roast, grill, or sun dry your toppings, get the excess moisture out of them. Not only are you avoiding a soupy pizza, but by doing so you add flavor to them. Put your cheese on in cubes or chunks, fresh mozzarella is better if you dry it out.
When baking at 700-800 it is easy to scorch sensitive thin toppings such as grated cheese or fresh basil. Sprinkling olive oil on before baking adds flavor and can also help protect sensitive toppings. Otherwise it is better to put some toppings on after the bake to preserve their subtle delicate qualities from the scorching heat.
thanks, Bill and Chris
FVG thanks for the detailed Caputo recipe
LabRat, 750F is a good place to start, if you are having burning issues.