Kentish Man Posted July 29, 2020 Share Posted July 29, 2020 I did a couple of pizzas at the weekend using my new pizza stone. Didn't take the temp too high (c. 400f), and the pizzas took about 15 mins ish to cook, I possibly had the base too thick, but the results were great. Today, I tried to go for a more neapolitan style pizza. I cranked the temp up higher (c.650f), went for thin bases and minimal toppings. The top of the pizzas and the toppings were perfect after 90 seconds ish, but the bottom of the pizzas were burnt. I think it was the flour that was burning. I found that I was needing to put a reasonable amount on the pizza peel in order to be able to slide the pizza off on to the stone. What am I doing wrong? Is it the type of flour I'm using (strong white bread flour)? Or is there a different method for getting the pizza off the peel that solves the issue. Or did I take the temp too high? Feedback would be gratefully received because but for the burning on the very bottom, the pizzas were absolutely excellent. I can't imagine buying a pizza in the supermarket ever again to be frank. Quote Link to comment Share on other sites More sharing options...
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