What Temperature for DS?

[clarkth]

I'm starting to experiment with a DS style and have a basic question.  I have a fairly high hydration dough, 69%, with .2% IDY and 2% salt.  I'm using a Lloyds 14x10 pan with about 20oz of dough (I like a thick crust ).  When cooking what is the ideal temperature and should I use a stone or put it directly on the rack in the middle of the oven? 

[HansB]

I bake my DS at 525F on the middle rack for about 11 minutes. That would be a good starting point for you.

[TXCraig1]

You can cover the pan with foil for a portion of the bake if the cheese is browning before the crust.

[clarkth]

I bake my DS at 525F on the middle rack for about 11 minutes. That would be a good starting point for you.

Thanks, I'll give this a try this week. 

You can cover the pan with foil for a portion of the bake if the cheese is browning before the crust.

I've been putting the cheese under the sauce to prevent this but I should have thought of this 

[TXCraig1]

I think in most cases, cheese goes under the sauce on DS, but often the sauce is added post bake.

[clarkth]

I think in most cases, cheese goes under the sauce on DS, but often the sauce is added post bake.

I didn't know that.  I'll give it a try this weekend and see how it turns out.  Thanks!

[lupin05]

I have an electric deck oven with dual temperature control, and there is a stone at the bottom of the deck. I've never figured out how to set my temperature right. I don't understand when many of you said you that bake the pies at a certain temperature, for expample 550f. Is that the preheat temperature, or the stone temperature, or the whole 'inside' oven temperature after a period of preheating time? Because this is normally what I do, I set the bottom temperature control to 550F (about 287C, and I often use only bottom heat), this is called the preheating process right? After about 1 hour the oven thermometer will show the temperature higher than 662F (about 350C), so that's mean I'll bake my pizza at very high temperature. But I still have to bake my pizza in pans for a long time, because if I not bake my pie for at least 12-13 mins then I feel it still quite raw, the problem is that I think I've already baked the pie at a much higher temp than many of you suggested, right? If I wanna bake my pie at 550F, so I have to set my bottom temp control at 482F (about 250C at first), but after 15 mins of baking the result is a quite raw and very soggy bottom, bot crunchy crust. Can anyone explain this to me please?

[HansB]

I don't think that there are many of us here with deck ovens. I know that DS Pizza Company bakes in them.

I bake on the middle rack in a home gas oven. Mine bake well at 525F for 11 minutes. Wish I could help.

[oliveview]

As I do with essentially all the pizzas I bake, I run my gas oven at the max 550. I put my stone on the lowest rack, with the second rack being empty, the second from the top position.
I then start the bake on the stone at the bottom, and because the stone is square, and the pan is a standard half-sheet, and the edges hang over, I do something special. I do five-minutes with the pan hanging off one edge of the stone, then slide it over and do another five. Then, I take the pan off the stone and move it to the upper rack, and let it go about three-more minutes, then run the broiler for the final couple minutes. So, roughly a fifteen-minute total bake.

Always comes out fantastic! But obviously, depending on the many variables with your dough, pan, etc - YMMV.