Cooking lower & slower in a wood/gas oven ?

Discussion in 'Ask The Dough Doctor/Tom Lehmann a Question' started by Luke, Oct 19, 2019.

  1. Luke

    Luke Member

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    Hey Guys,
    Wondering if you can achieve a pizza with a puffy corncione but less sag than a neopolitan pizza by cooking in a wood/gas oven at a lower temp of say 500 degrees for a longer amount of time ?
    Looking at moving to a rotating wood/gas oven for our delivery carry out business but need to top our pizzas a bit more than the minimal topping neapolitan styles.
    I think the “hand tossed” pizzas of cpk are meant to be this style.
    Appreciate any thoughts or experiences.....
    Luke