Hey guys so I made this pizza in my home gas oven on a perforated pizza pan. I placed it on the very bottom rack and the bottom crust turned out well, but the top crust had no browning. I'm wondering how to help balance this. Should I add oil to the crust before baking, lower oven temp, place on a higher rack? It's just difficult balancing the bottom browning, top browning, and to keep the cheese from overcooking. Any advice is greatly appreciated.
by Internal_External183
8 Comments
Olive oil on the crust before baking
Yes, olive oil will help a lot. I add a generous splash when mixing, and after shaping I do a light coat of olive oil on top (to prevent drying and adds crisp)
I use non perforated pans at 550 convection for 8-10 min.
Convection turns on the fan and circulates the air better. Simular to an air fryer.
[They look like this](https://imgur.com/a/G97yMB5)
How hot? What kind of flour?
Don’t put it on the bottom rack. A pizza needs a lot of heat from above
I’d go top rack and at the end for 1-2 minutes turn on broil.
Could a pizza steel or pizza stone help?
Olive oil plus a malt. I use diastatic malt with my dough and it helps with the browning. You don’t need a lot.