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Author Topic: Fundamentals of a Crispy Bottom?  (Read 2323 times)

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Offline pjbear05

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  • Location: Pembroke Pines, FL
Re: Fundamentals of a Crispy Bottom?
« Reply #20 on: April 27, 2020, 09:43:25 AM »
I've found it's all in the preparation.  Grease pan (butter for me) place dough in pan, then re-proof.  Let the dough rise back up.  Then put on your ingredients and bake.  Crisp botttom, light and airy interior.
Like Billy Dee Williams said about Colt .45, "works every time."
"Aw, Paulie?  You won't see him no more!"

Offline muj

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  • Location: London
  • I Love Pizza!
Re: Fundamentals of a Crispy Bottom?
« Reply #21 on: April 29, 2020, 12:23:17 PM »
70% hydration
Plenty of oil
Deep pan
Bottom of oven
Finished directly on the stone

I got a decent crispy crust. I feel like I could've gone longer in the oven, but the browning of the cheese made me pull it. (Cheese on bottom with sauce on top)

This week trying a par bake with just sauce. Then top with cheese and bake. Then once again finish on the stone.

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