Question re; Kenji's Chicago Style Thin Crust Dough

[Old Goat]

Hello all:

i have tried the Kenji cured crust method several times and found refrigerating the crust overnight yields a much better product. From a practical production point of view, it would be spatially changeling top produce a hundred crusts without stacking which Kenji doesn't address but is clear in the pictures of other pizzerias he used in his or various similar articles. My question is why does Kenji position the stone/steel in the "lower middle" position of the oven? Wouldn't it make more sense to position the stone/steel in the upper third of the oven to capitalize on the radiation bounce back from the roof of the oven. For years this has worked best for me with a variety of thin crust styles, have I been doing this wrong? Thanks for any help you can provide. Cheers!

[nanometric]

You'll have to experiment with those variables in your oven to find what you like.

And...what could be "wrong" with your yearslong tasty success?

[Old Goat]

thank you so much

[Pete-zza]

Old Goat,

To further emphasize the point made by member nanometric, you might take a look at the post at Reply 45 at:

https://www.pizzamaking.com/forum/index.php/topic,2223.msg20965.html#msg20965

As you can see, especially from all the edits, there are countless ways of baking pizzas in a home oven.

Peter

[Old Goat]

Thanks Pete zaa, a lot more experiments to come and a lot more pizzas, which only makes life better. Cheers!