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Author Topic: Detroit cooking question  (Read 1010 times)

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Offline reincarnage

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  • I Love Pizza!
Detroit cooking question
« on: May 06, 2017, 12:09:38 PM »
So I made a ton of Detroit pies last year, got pretty good at them, and then my oven broke, so I bought a large counter top oven.  Only a couple attempts made, one with convection and one just standard bake.  Neither of which could I get the cheese crust nice and dark like I want before the bottom would be crispy and dough fully cooked.  Any thoughts, should I maybe cook higher to the top of the oven?  Really don't want to wade through those long threads I have been through and can't really think of good keywords to search the forum.  So, Halp!

Offline The Dough Doctor

  • Tom Lehmann
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Re: Detroit cooking question
« Reply #1 on: May 06, 2017, 11:50:10 PM »
Moving your pizza to a higher position in the oven will help to balance the top and bottom heat.
Tom Lehmann/The Dough Doctor

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