In the last couple of months I've been experimenting with bread making. It started with French Bread loaves, to Sandwich Bread loaves, to Sourdough, and in the last week I've been experimenting with pizza dough. This is my second attempt at a New York style crust. I bushes it with Olive Oil, spread roasted garlic on it like a paste, added dollops of ricotta, whole milk mozzarella, sprinkled with parnigiano reggiano, and a light dust of Italian seasoning. Cooked in my oven at 550 on a stone.
The only problem I'm having is that I can't get the bottom to crisp up, no matter how long I let the stone preheat. Thoughts or suggestions?
by Cajun2LowCountry