While I’m happy with my results lately, in turns of browning and bottom crisp my very favorite restaurant pizzas are piping hot when served.
There is something about the heat that takes it to another level for me. My pizzas come out well in terms of crisp and browning but I can never get anywhere near that serving temp I love. Any advice? I’m on the bottom rack of my oven with a steel which has seemed to result in the best crispy / oven rise given it’s a gas element at the very bottom.
by Ok_Leg_3337