Heat saturation of the oven floor makes all the difference.

[texassourdough]

Re: Heat saturation of the oven floor makes all the difference.

Looks good, Kim!

Bake on!
Jay

[lwood]

Re: Heat saturation of the oven floor makes all the difference.

Right On...looks great!!!

[KEmerson]

Re: Heat saturation of the oven floor makes all the difference.

Thanks, guys. It was pretty sweet at this end too.

[jbuildarkansas]

Re: Heat saturation of the oven floor makes all the difference.

I was reading your thread about heating your oven to get a crispy crust and I'm having the same problem. The last time I made pizza I built the fire 3 hours before cooking, let the dome clear and cleared the floor a good hour before cooking the first pizza. The dome temp was about 900 and the floor temp was about 750-800. Of course the pizzas were good but still not that crispy crust I'm striving for.

I used caputo OO flour at 65% hydration. I've been careful to not overload the pizzas and I even use low-moisture mozzarella with just a little bit of sauce that I thicken up to reduce water content. How long do your pizzas take to cook?

I'm considering three options: a) reduce hearth heat and let pizzas cook longer, b) lower dough hydration, and c) let dough proof a bit longer before baking.

I love the way your pizzas look and I'm trying to get the same thing. Any pointers you could give would be most appreciated.

Jim