I’ve been making pizzas for over ten years now, always chasing my perfection. getting a big crust was one step closer but I was struggling with burning the bottom as I didn’t do much temp management with my Roccbox.
this latest round I didn’t go crazy with my temps and balanced the oven on a low heat after initial heat up and undersides were perfect. I’ve had bigger crust but happy with the balance here.
by EyeAlternative1664