Hi Fellow Pizzamakers,
I've been using Tony's Napoletana method for several months.
When I push out the balls (approx 250g in weight) to a diameter of 30cm approx, some of the base is extremely thin - so much so that it's see-through, as thin as one-fifth of a millimeter, or even less. It's thicker towards the outer rim; the really thin spots tend to be in the middle.
The pizza delivers off the shovel into the oven OK, but can sometimes disintegrate on inserting the peel to turn it, or when extracting it. What happens is that a small part in the centre sticks to the oven floor, tearing the pizza, splashing sauce and toppings on the floor, creating a smoky mess.
I usually operate at 400C/100C (750F/210F) top/bottom, and cook for 80-90 seconds. Caputo Red, hydration 60-62%
A pizza screen (35cm or so) is a possible solution, but I'd prefer not to have to go this route. If any of you use a screen, what's your opinion of them? Do they increase cook time? Is the base not cooked as well as when you place the pizza directly on the oven floor?
I've seen videos of Neapolitan pizzamakers on YT who slap/stretch out the doughball most of the way, top it, then stretch out the thicker parts near the cornicione on the shovel before putting the pizza in the oven. This the preferable solution but the 'excessively thin' areas could still develop.
Any advice on this would be greatly appreciated.
Thanks in advance.
Greetings from Ireland.