I’m cooking pizza at 425 for 7 minutes, but I see that I need to increase temp. That works for all ingredients except the cheese ( 4% quality Mozzarella) it burns too brown half way through. Any advise?
Everything depends on your finger profile, first and foremost
Does it do this for any pizzas? or plain cheese pizzas? We have found that we need to push cheese only pizzas into the oven (about half to 3/4 of the pan started in the oven) or they get too dark.
You don’t really want to be too much about 500 degrees. However, I also agree about shooting for a time (we like around 7-7:20) and finding a temp to match it.
Also, the types of pan / screen makes a difference. We do not use screens (except for thin crust dough we buy) we use a round deep pan for pizzas and calzones.