Hi everyone,
I have the general problem that my pies are too soft: they are still raw in the inside when almost burned on the outside. I tried different recipes and hydration ratios (currently about 64 %), but it doesn't make much of a difference.
I'm baking in an Efeuno P134H at about 470 - 500 degree celsius. (Lower thermostat 450, upper 470). Of course I can reduce the problem when baking longer/at lower temperatures, but then the cornicone doesn't rise that much – and what would be the point of getting a special pizza oven when baking at lower temperatures anyway?
Did anyone have this problem as well and could give me some advice what to change?
Thanks a lot!