Help with Pizza Master Oven - NY-style Pizza

[carrera237]

Hi all,

I just opened a NY-style pizzeria in India called 23rd Street Pizza. We have been operational for under 3 weeks now.
Most of my learning has been through this forum along with a bunch of books and a small stint at a pizzeria in NY to learn the pizza making process. A general thank you to all for sharing so much knowledge here!

Attached is a couple pizzas we have been making. 

The challenge I am facing is with our Pizza Master oven, we currently use it at 325c/617f with top heat at 4 and bottom at 3, bake time is around 5:30 min. The bottom doesn't char giving the pizzas an egg shell like crust I had experienced in all the NY pizzerias I visited (L'industrie, scars, etc). Also, the pizzas coming out with our timer seem to be inconsistent. Some char too much while others don't. Should one time each pizza or is it advised to keep an eye to get desired results. 

Also since these pizzeria re heat their sliced they have that under carriage/crunch to it? 

Any other Pizza Master setting you suggest I should try? The hydration of our dough is 62-64%, salt 3%, sugar 1.25%, IDY .3%, oil 1.25-2%.

The ideal pizza I'm looking to make should have a soft and chewy interior and a nice eggshell like undercarriage. Any other suggestion to my process is appreciated. Thank you! 

[nanometric]

This thread right up your alley...

https://www.pizzamaking.com/forum/index.php?msg=758321

[Georgev]

Drop your oil to 1% same with sugar. Or just remove sugar. Then drop your temp to 550-575. 

[TXCraig1]

I think your formula is fine. If you're not getting the char you want on the bottom, have you tried upping the bottom heat? The charring I see on top appears only to be where their are bubbles in the dough which is likely either a problem with the gluten development (weak dough) or the dough opening technique. Otherwise, I think the tops look pretty good.

My favorite video of opening a NY dough:


https://www.youtube.com/watch?v=li7BEwJeocY