Couple of recent pies. Been wanting some good crispy pepperoni but can't quite get it. Love the cups that get a little char on the top. Switched to natural casting sticks that I sliced by hand. Moved the steel up and baked at 550 with last two minutes on broiler. Delicious pizzas but not quite what I'm looking for and the crust is on the verge of being a little too well done. For home ovens, is the best way to pre cook the pep to get it started? Anyone broil at the start of the bake and then finish at regular heat? I need to make 3 or 4 smaller pies and experiment.
by -tkof-