I just had some pizza at a new place. It was a very different style than I am used to, so I am not certain if it was right, or if it had a problem. I found it generally not to my liking, but it could just be the style.
It was a VERY thin NY style (as he advertised) pizza with no collar. When it hit the table, the bottom was crispy, and the overall crust fairly firm, but tender. I niticed after about a minute that the crust separated, and the bottom was still the cripy, tenderish sort of thing, then maybe halfway up, it had a separation (this really is a thin crust overall) where the bottommost seemed gummy, then the sauce then the cheese. Would this be the classic gummy issue I’ve seen discussed here? The part that peeled off the top of the pizza really was rubbery, with no real bready quality whatsoever. He advertises a high bake temp on stones (700F supposed).
Did I give enough description for someone to advise me? It seems his bake is too hot so that the bottom cooks too fast, and the cheese melts before the top of the crust can cook through. It just gelled and was steamed by the somewhat loose sauce before it could spring and proteins set up. I can describe differently, if I missed the right terms, or someone who does this really thin crust can walk me through some questions. I really want to learn for when my customers come to me and ask about it. I want to be able to tell them my/our theories . . . which is as described above.
Several customers already tried their pizza and came running back to us. we arne’t a NY thin pizza crown around here. $8 for a ten inch cheese pizza that is really, really thin is going to put off my customer base, thankfully.