Hi Pete
Just baked a pizza using the recipe I posted earlier. Not sure what I'm doing wrong but got a slightly puffy chewy corona and a dense but chewy crunchy center. The corona did not puff up like I expected. The pizza feels like a frisbee out of the oven. The slices do not hang or droop which is, I'm guessing, a key aspect of the soft crunchy pies you get with a Neapolitan or NYC style pizza. Instead, they maintain a 180 degree angle when held up. All said, they were still a pleasure to eat, and the center was not too hard. Again, though, I feel I have failed because the entire pizza cannot be described as one having a soft crust.
Baking method:
I placed the pie with some marinara on top to par bake for 4 mins in a 350 C oven (top) and 300 C (bottom)
Took it out, dressed it with mushrooms and mozarella, brushed olive oil on the corona then back in the oven for 3 mins.
Here are the pics
Last pic is my Chinese deck oven
Pete, what am I doing wrong? I know I have used a 00 flour and tried to construct a NYC style pizza out of it and then tried to hand stretch a Neapolitan pizza (everything going haywire obviously) but why the results I'm getting. your thoughts please and those of any other friends out there who would care to help.