Greetings; On my path of study I decided to visit as many restrauants with WFOs. I was amazed to find that most run the oven well below 700 degrees. And the lower the temp the worse the pizza was (big surprise). But my newbie question is WHY do they run the oven at lower temps? My guess is that at lower temps it takes longer to cook and any idiot can do it without the risk of burning the pizza? Kindly advise...tim
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Why do so many restrauants cook at low temp