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:http://www.pizzamaking.com/forum/index.php?topic=691.msg281425#msg281425
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.