par baking pizza dough


I am just starting up a pizza food truck and am still working out the logistics of it all! I have a double electric oven with stones, and the trial pizzas I have made, the crust has been lovely but the cheese always seems overcooked. I am cooking at 260C/500F is this too high? Should I be putting the dough in first for a few minutes before topping? Any advice would be really appreciated.

Sally Knight
posted almost 3 years ago

Save 0

Are you cooking directly on the stones...in pans....screens?......

Mark S.
posted almost 3 years ago


I am cooking directly on the stones....

Sally Knight
posted almost 3 years ago


try getting a true reading of the temperature, with anoher gauge or device...to make sure it is at 500

Mark S.
posted almost 3 years ago


I tend to think of this as trying to find the proper balance between top heat and bottom heat. Put differently, there's too much top heat, because the cheese getting done before the crust.

Your thinking is spot on, but if you're running a food truck, scalability should be top of mind. Will you be able to do this consistently when you have a long line of people waiting for pies?

What kind of oven are you using and what kind of style are you going for? Some ovens let you adjust top heat. The first thing I'd try is lowering the temperature by 50 degrees.

Also, the first pie usually comes out differently because the stones have a lot of stored up energy. Try baking 3 or 4 pies consecutively and see how the subsequent ones come out. The stone will be a little cooler and it'll be closer to the scenario in which you'll be working.

Thumb raji
Raj Irukulla admin
posted almost 3 years ago


so yesterday i tried making 6 pizzas as if i was trading. My oven is a modena mp2 twin deck commercial electric oven- i preheated it for 1hr at 500f- my dough recipe is as follows- 796g bread flour, 1tsp instant dry yeast, 2tsp sugar, 2.5tsp salt, 493ml water, 3tsp olive oil- proof in fridge for 24-48hrs then at room temp for at least 1hr. Pizzas are topped with various toppings and grated mozzarella. If i wait for the crust to look done, (4-5mins)the cheese looks very brown and the base feels too firm- im just not sure where im going wrong!

Sally Knight
posted almost 3 years ago


Hi Sally, try lowering the temperature by 50F as mentioned in my previous reply.

What kind of cheese (brand and type) are you using?

Thumb raji
Raj Irukulla admin
posted almost 3 years ago


I am just using pre packaged grated mozzarella, which I know isnt ideal, but to start with, its the cheapest option over here in Uk!

Sally Knight
posted almost 3 years ago


Hi Sally. Different cheeses will def cook/melt differently. Are you using whole milk or part skim? I find that using block whole milk cheese and shredding it myself yields a better result and also atleast over here in the us is cheaper than pre shredded. I would experiment with different cheeses. Also are you rotating your pizza half way through cooking?

Jeff S.
posted almost 3 years ago


Jeff beat me to it: use whole milk mozzarella from a block. The pre-shredded stuff contains additives to prevent caking. Also, the cheaper stuff, in general, won't perform as well.

Thumb raji
Raj Irukulla admin
posted almost 3 years ago


Whole Milk and Shredding is definitely the way to go. Do you have any pics of your food truck? I first encountered food trucks living in South Florida, especially Miami.

Thumb img 4206
Matthew D.
posted almost 3 years ago


Sally, one other thought/question. Is your cheese cold when you put it on the pizza? If it's room temperature, you might want it to be a little bit colder. Try leaving it in the fridge until it's ready to go on the pizza. The colder temperature will buy you some time. You can also try freezing it for 30 minutes to make it even colder.

Thumb raji
Raj Irukulla admin
posted almost 3 years ago


Hi Sally,

An option that I'm aware of is freezing the cheese. The majority of people i deal with use wood fired ovens so it's slightly different, but might be worth experimenting with- maybe straight out of the freezer, maybe slightly up to fridge temp? Good luck!

Joe B.
posted almost 3 years ago


My home oven maxes out at the same temp. My method is to par bake the dough with just the sauce on it for 2 minutes under the grill and on the top rack on my baking steel.

At the 2 minute mark I take the pizza out and put the toppings on. Depending on the toppings it takes between 2 and 3 minutes for the pizza to finish.

Medium img 6206

John Dole
posted almost 3 years ago


It is important to note that by putting the oven on grill and putting the baking steel so close to the top, the temperature between the steel and the roof of the oven is over 600 F. Not sure what the exact temp is, because my thermometer maxes out at 600.

John Dole
posted almost 3 years ago


Sign In to reply to this post