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How far down in temperature would you go? Also, I like the fried effect, do you know of what type of oil works best? And do you know of anything that adds a butter flavor to that fried effect? I tried a couple of ideas but it looses the butter flavor upon baking. Before baking you can taste the...

I usually get 3-12oz doughs and 1-10oz dough. I will experiment with what you spoke about to see the results. The 12oz doughs stretch out to be around 11 inch pies. I am just getting tired of the same sub par results. I’ve experimented with many types of flour and oil %'s and get the same...

Tom So the bottom line is that we home pizza bakers can’t bake directly on the pizza stone if we don’t like the texture of the bottom of the pizza that is produced at our limited temperature. Our options now continue with screens and disks. Then to Pans. Correct? MWTC

So am I SOL or would a longer preheat help? I have heard of using the cleaning cycle to get the oven hotter, is that an option? Or is it back to pan baking? Are there any ovens available to the home baker that will get hot enough? MWTC

I am getting great oven spring and volume, just the bottom is leathery. Not well done, its a nice brown, just tough. Having stated that, does your suggestion still stand? If yes, I’ll proceed with experimenting with your suggestion. What yeast % would you recommend for the direct into the...

Good eye. I was thinking of another recipe. That one was .5% yeast. For this recipe I figured .25% Thanks for the correction. 8) MWTC

So you are saying that the yeast activity in the dough has an effect on the bottom of the crust that rests on the stone while baking producing the leathery texture of the dough? The Guisto’s Artisan does have malted barley in it. https://www.worldpantry.com/cgi-bin/nco … d2w/report MWTC

I’m using .25% ADY. I also got the same result from .25% IDY. Basically 1/2 tsp for 800 grams of flour. I am using a 4 hour <72degrees preferment before balling it up. Then I go to a 24 to 48 hour cold ferment. Then the 2 hour counter rise. With a 1 hour 550 degree baking stone preheat. The...