Maximum raw dough thickness - please help

[BrianShaw]

Originally Posted by RTflorida

Luis is right, thick and thin do not mix well in the same oven at the same temps.

That was my response too! He's also right about oil in the thick dough.

I'd like to hear more about the difference in mixing, though.

[phoenixzorn]

in our experience in the clay oven that we use, parbaking the thicker doughs before adding any toppings makes for not only an easier to manage pizza, but also allows you to cook thick and thin crust pizza at the same time in the same temperatures... throw in the dough, turn it after 2 minutes or so then pull it out and top it. Put it back in with toppings, and it should bake up the rest of the way in about 2-3 minutes per side.