I have a double deck Blodgett 461p. I have it set at 550 degrees. I use the dough recipe that Tom Lehmann suggest. And after about 6-8 minutes the pizza is very crispy. a couple minutes out of the oven, whether it sits in a box or on cut peel, the crust has gone very limp. I can’t figure out why. Can anyone explain why?
Thanks Daddio and Joe. I did’nt even think of the steam. I am sure thats it, thanks. I have been using the corrugated liners that PFG sells, they are only .03 cents each, I was hoping that would help. I am aware of the perfect crust liners, but they are .10 to .15 cents each. Daddio do you think perfect crust lines are worth it. My customers love the crispy crust. I will work on getting the pizza in the box faster.
Also I store the pizza on top of the oven. I guess I need get some kind of wire rack, like out of my residential oven and put it on top the Blodgett.
Hey Joe the pizza is uncut setting on the cut peel. I pull the pizza out of the oven very crispy. Take or finish a phone call and come back a minute or two later and the crust is just a limp noodle.