Artisan pizza & flat bread connoisseurs.
Soggy Crust
I fired up the 2-stone twice now and used 4 different recipes, the oven temp was at 725, flour was KA Bread pies cooked in about 2 1/2 minutes they looked great, only problem was that were kinda soggy, not a good crisp to the crust. If I cooked them any longer the bottom would have burnt. I went on the pizza forum for help and no one ever ran into this problem just wondering if you can make any suggestions. I also put the skirts all around and tried door open and door closed and half open.
Any help appreciated I really love this oven and know that it will produce a GREAT pizza with time.
Would taking out all the flavor bars on the Weber Genesis help?
Any help appreciated I really love this oven and know that it will produce a GREAT pizza with time.
Would taking out all the flavor bars on the Weber Genesis help?
Replies to This Discussion
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Permalink Reply by Tony Pizzeria on -
Ok Willard I'll give it a go, I know the Fibrament is good as I have a 19 rectanglular in my oven, but I'll stay with yours until I get it thanks.
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Permalink Reply by Tony Pizzeria on
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Thanks for the advice, It's ben better since I cook at 650.
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Permalink Reply by Tony Pizzeria on
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Just 4 kicks what kind of set up do u use?, if u don't mind telling me
Thanks Again
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