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Hi All! Tonight I'm making a dessert pizza for 4. Will be 2 180 gram dough balls. The plan, brush lightly with Olive oil, top with dollops of mascarpone, sprinkle with slivers of preserved lemon, pine nuts and brown sugar. After baking, top with a little creme fraiche and mascerated slices of strawberry and kiwi. Sounds yum, yes?
I'm confused as to why its mentioned to cook at a lower heat, like 600 degrees. We'll be doing regular pizzas before at 750-800, Neopolitan style. Is there a reason this dessert should cook longer at a lower temp? Won't it be somewhat doughy inside?
And if its recommended to cook a the lower temp, then for how long? Is it so the sugar will begin to caramelize? 5 minutes, maybe??
Thank-you MUCH if someone can answer this for me!
Teresa
I'm confused as to why its mentioned to cook at a lower heat, like 600 degrees. We'll be doing regular pizzas before at 750-800, Neopolitan style. Is there a reason this dessert should cook longer at a lower temp? Won't it be somewhat doughy inside?
And if its recommended to cook a the lower temp, then for how long? Is it so the sugar will begin to caramelize? 5 minutes, maybe??
Thank-you MUCH if someone can answer this for me!
Teresa
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