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Re: Crispy Pizza bottom
MTN Man,
I recommend switching flours. I use KA Bread Flour for both my home electric oven & wood fired oven. My hydration is around 50% & that is only because both my home oven & WFO only reach 550F. Once I receive my FB oven I imagine that I will have to play around with my recipe more which for me is the fun part. I started my journey using Itallian 00 flour Caputo Blue Pizzeria Flour. The issues that I had with that flour were that I wasn't achieving a browned crust and it looked blonde & undercooked. Caputo works best at higher temperatures is what I figured out through research. You can still have a respectable crust with bread flour. At home I use a baking steel in the oven & crank my oven to 550F with no use of broiler. I'll attach some pictures.
MTN Man,
I recommend switching flours. I use KA Bread Flour for both my home electric oven & wood fired oven. My hydration is around 50% & that is only because both my home oven & WFO only reach 550F. Once I receive my FB oven I imagine that I will have to play around with my recipe more which for me is the fun part. I started my journey using Itallian 00 flour Caputo Blue Pizzeria Flour. The issues that I had with that flour were that I wasn't achieving a browned crust and it looked blonde & undercooked. Caputo works best at higher temperatures is what I figured out through research. You can still have a respectable crust with bread flour. At home I use a baking steel in the oven & crank my oven to 550F with no use of broiler. I'll attach some pictures.
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