New kitchen. New electric oven goes up to 300°C, which is far higher than my old one that maxed out at 220°C.
I tried Vito Iocapelli’s Neapolitan pizza and it came out beautifully.
I have since tried various New York style pizzas- on a screen but on the rack, on a screen but on steel, and directly on baking steel 6mm). Today’s attempt was Brian Lagerstrom’s takeaway pizza. I made the first pizza with dough and sauce, cooked for 4 mins, added cheese and cooked for another four mins. The second pizza I assembled and cooked altogether for 8 mins. No difference either way. In every case, the cornichione is cooked, the base is cooked, the cheese is cooked, the dough between is undercooked/gelatinous.
I use
type 0 Manitoba flour Am I running the oven too hot?
Should I cook just the dough and add sauce/cheese later?