Lowered the temperature to 700F on this latest pie


When using my 2Stone oven, I usually bake around 800F for ~2 minutes. The other night I decided to lower the temperature to 700F and increase the bake time to ~3 minutes. I was very pleasantly surprised.

The result was a pizza that was a more evenly browned, as opposed to spotty. But the texture was what blew me away. I was able to achieve a chewier, crispier crust instead of one that was a tad soft.

Medium panna

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Raj Irukulla admin
posted about 2 years ago

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Raj,

Looks fantastic! Really like it.

I think that will show Mike R in this post http://www.thepizzabible.com/posts/caputo-not-spotty to up the temp if he wants more leoparding. :)

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Mike K.
posted about 2 years ago

Thanks Mike! Was thinking the very same thing.

- Raj   about 2 years ago


Looks great Raj. This is similar to results i've been seeing at the lower temps. I'll do some more testing at the weekend with a friend and hope to have another pic by sunday with a higher temp and slightly wetter dough. Anyone user the Red Caputo? whats the dirrerence?

Mike R
posted about 2 years ago


The Caputo Red has a slightly higher protein level than the Caputo Pizzeria.

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Raj Irukulla admin
posted about 2 years ago


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