Author Topic: Pizza in pan baked on steel, bottom or middle rack?  (Read 26 times)

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Offline nicu2001

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Not sure if general is the best place to post this but I am baking later today and the Greek Pizza thread does not see a lot of traffic.  I am making a greek/bar style pizza which is baked in an oiled 12" pan that is 1" thick.  Here is an example of my setup/formula/results from a few years ago:

Lately the problem I have run into is that the pizza has "puffed" up and by the time the middle is not too soft the bottom is near burnt.  Or if I take it out when the bottom is perfect the middle is a little too soft for my liking.  My oven gets up to over 500 and the steel on the bottom rack can get close to 600.  I have two baking steels and one stone I can use.  Does any have any suggestions on the best way to fully cook the pizza before burning the bottom?  Should I try baking them on the middle rack instead of the bottom rack?  Thanks very much.