Try adding .5% diastatic malt powder. Not only will it aid in browning, it will create a really airy texture.
HR_King
Brush with olive oil before baking. 550 is fine.
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How long do you coon if for? What do you cook it on? What does the bottom look like?
Clear_Tom0rrow
Not sure your recipe, but incorporating oil and sugar will help with browning. You can also oil the crust before launching.
If you have a broiler, try turning it on for the last couple of minutes.
Jzaharek53
If you lay down your general recipe and ingredients to me, I’ll let you know what I think you should do differently! 550° is plenty enough to get a quality pie! It’s just all comes down to recipe and execution
electricstache
+1 on diastatic malt. I also used 10% rye flour last time. Great results.
Head-Peak1306
Regular oven 450. Cook on the bottom rack
AustinSpartan
White is a color
Il_GranMaestro
You have to cook it on the botton of the oven, you dont need sugar…….
Kitchen-Ad1972
Higher protein flour. Bread flour etc.
HelperMunkee
Some kind of sugar. Honey works well.
smitcolin
Preheat oven at least 40 minutes at Temp. 10 minutes utes before you launch put your broiler on. Launch and wait 1 minute and then turn broiler off and oven back to bake 550 until done. Enjoy!
AttentionRoyal2276
I have the same problem. Brush it with a little oil and it will get a nice brown
parker1019
If you have a cast iron pan, pop it in the oven upside down during preheating. Then make pies that fit within its diameter and cook as you usually do….
bigboxes1
Add oil and/or sugar to your dough. Use the broiler at the end to help brown your top.
Mrdude1269
Turn on the broiler and put the pizza on the bottom most rack for about 5 minutes then turn off the broiler and then leave on the highest setting for another 5 minutes.
Of course my oven is probably different from yours and notably the bottom crust will still remain as white as the flour we use.
Verix19
Diastatic malt powder, I put about 0.5%-1% of it and makes a huge difference in browning and flavor.
LewyDFooly
Brush olive oil around the crust. I do this after my 3-minute par bake. Here’s the 4th pizza I’ve made recently.
22 Comments
are you using 00 flour? if so add a little sugar.
if not, use a higher rack position
Hotter oven and add 2% sugar
Try adding .5% diastatic malt powder. Not only will it aid in browning, it will create a really airy texture.
Brush with olive oil before baking. 550 is fine.
How long do you coon if for? What do you cook it on? What does the bottom look like?
Not sure your recipe, but incorporating oil and sugar will help with browning. You can also oil the crust before launching.
If you have a broiler, try turning it on for the last couple of minutes.
If you lay down your general recipe and ingredients to me, I’ll let you know what I think you should do differently! 550° is plenty enough to get a quality pie! It’s just all comes down to recipe and execution
+1 on diastatic malt. I also used 10% rye flour last time. Great results.
Regular oven 450. Cook on the bottom rack
White is a color
You have to cook it on the botton of the oven, you dont need sugar…….
Higher protein flour. Bread flour etc.
Some kind of sugar. Honey works well.
Preheat oven at least 40 minutes at Temp. 10 minutes utes before you launch put your broiler on. Launch and wait 1 minute and then turn broiler off and oven back to bake 550 until done. Enjoy!
I have the same problem. Brush it with a little oil and it will get a nice brown
If you have a cast iron pan, pop it in the oven upside down during preheating. Then make pies that fit within its diameter and cook as you usually do….
Add oil and/or sugar to your dough. Use the broiler at the end to help brown your top.
Turn on the broiler and put the pizza on the bottom most rack for about 5 minutes then turn off the broiler and then leave on the highest setting for another 5 minutes.
Of course my oven is probably different from yours and notably the bottom crust will still remain as white as the flour we use.
Diastatic malt powder, I put about 0.5%-1% of it and makes a huge difference in browning and flavor.
Brush olive oil around the crust. I do this after my 3-minute par bake. Here’s the 4th pizza I’ve made recently.
https://preview.redd.it/7zcsx484j3pg1.jpeg?width=3024&format=pjpg&auto=webp&s=94482f498e5e3b67a4eb49e20416d347a369fe2b
550 F in home oven. Just need to turn the pizza next time.
Put in oven with a little sauce on for 3 minutes, take out , put cheese on and throw it back in
I’ve gotten good results on cast iron if I bake the crust for 10 minutes, then add the sauce and toppings and finish baking for another 20 minutes.