#1  
Old 02-04-2010, 08:21 PM
Serf
 
Join Date: Feb 2010
Location: Houston, TX
Posts: 1
Default Crisp Pizza Crust

I have been making pizza with my FB oven for over a year. I have the dough and sauce down. The fire is coming along as well. What's the secret to getting the crust just right, so that it's not too raw, and not too burn?
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  #2  
Old 02-05-2010, 10:24 AM
Jed Jed is offline
Journeyman
 
Join Date: Apr 2008
Location: Bend, Oregon; West Coast USA
Posts: 428
Default Re: Crisp Pizza Crust

liverdoc,

good to hear from you...

The two key's to good crust are the flour and formula you use, and the temperature of the oven..

Send along a bit more detail and we might be able to add some pointers on how to improve what you already know...

What recipe do you use for the dough (ingredients and process);

How thick of a pizza do you usually make? Deep dish thick? or Pizza Margarita thin?

When you heat your oven, do you get the dome to clear before setting up to cook pizza? And what temp are the cooking floor and the dome when your pizza hit the brick?

Look forward to hearing from you,

JED

Do you have any pictures of you oven? Always good fun to see another oven..
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  #3  
Old 02-05-2010, 03:00 PM
heliman's Avatar
Il Pizzaiolo
 
Join Date: Sep 2009
Location: Perth, Australia
Posts: 1,164
Default Re: Crisp Pizza Crust

Something that I have seen recommended to improve the crispness of pizzas is the hydration level. I have recently started making a higher hydration mix - probably around 67% and there is a lot of crispness in the dough. What hydration level are you currently using??

Rossco
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