You are viewing a single comment's thread from:
RE: Pizza Stone'd Pizza #2! A Bubble Arises - Salami jalapeno and hot sauce
The pizza looks great, I'm really jealous of your bubbles! At 250C I usually cook about 15-20 minutes. I just can't seem to get a browned crust without overcooking it. If I took mine out at 5-7 minutes, it'd be cooked but the crust would still be really white. It's a problem I'v been working to solve for a long time now and still haven't quite figured it out.
Interesting. I'm going to have to see how brown I can get the crust (on regular white pizza). If I leave it much longer it does start to burn on the bottom. I've used different pizza stones over the years. Right now I'm using a thin metal "stone" that I got from Pizza Craft. It doesn't hold the heat as much but it transfers it the pizza quicker so the pizza's cook quicker and hotter.