I have been working on my detroit style pizza forever. I have the recipe down, I have the process down, what I cannot get down is the bake.
I want a nice crunchy crispy bottom on my pizzas and I just cant get it. I don’t want to dump a ton of oil in the pan to achieve this either. I know for a fact that a crispy bottom is viable with a deck oven but can it be done in a conveyor?
My conveyor is an edge60 with bottom full open, top is closed closed closed 1/2
time 10 minutes temp 500
anyone able to offer suggestions or maybe you have cracked the code yourself and would be willing to share how.