Got the Soggy Solved

[Tony Pizzeria]

I think I got the sogginess solved. Did a Pete-zza Lehmann dough yesterday (no culture). Just for the heck of it I split the recipe in half and decided to bake 1 in the oven and one in the 2-stone. As recommended by Willard I started at 650 and went to 725 cooked in 3 1/2 minutes in the stone. That is the first picture, second is in the oven on a screen for 5 minutes then onto the stone for 2 more and the third is a comparison.
Once again the wife and I disagree (don't know how we lasted 50 years) guess opposite really attract, she likes the one in the house oven and i like the2-stone because of the charred bubbles and crust. Anyway I think I have solved the soggy problem.

[Tony Pizzeria]

Thanks Willard and must say sorry to see you not posting on the formum, but respect you decision. I just love this 2-stone and am just a rookie at it, gonna try and bake some Ciabatta bread ion it to as thats one of my favorite Italian breads.
Ciao Baby

[Willard]

Great.... Tony!

I knew you would get the hang of it. You will find as you go that the cheese you use in the home oven may have a tendency to burn in the high heat, that's why many people use fresh mozz (it has more moisture in it and can take the heat) If you like the taste of a cheese that you have been using you can still make it work by pulling the pie out when you see it has firmed up and applying the cheese then. This is how I usually do it now since two of my favorite tasting cheeses break down too fast in the high heat. You will also see that you can slowly raise the temp. as you get the feel for it and you will get good results.
When you have a stone temp of 700 in the 2stone you usually have an air temp of 100-150 higher so you are actually baking at 850 when the stone is 700. One of the reasons you have to watch he bottom temp is that it is not behaving the same as a wood fired oven hearth. The bottom stone is comparatively thinner than a WFO hearth and is being fed heat from below, so that contributes to the burning problem. Nice looking pies by the way. And my wife has different tastes than I do also, so that's pretty normal. She likes whole wheat so I'm slowly getting the hang of that also.

Keep at it you'll be surprised at how many small nuances there are to high heat baking, that's what keeps it fun and interesting. - willard