is it possible to make a Pizza with a crispy flavorful though without charred spots?

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>>19230796 (OP)

No.

>>19230796 (OP)

Parbake the dough then bake the pizza at a lower temp or make french bread pizza

>>19230796 (OP)

>Charred spots

The thing that the retards think on this board is that and charred spots means you fucked up the dish and you burned it. Its a fact that small charred spots such as on pick related are simply a by product of cooking. It doesnt ruin it its not avoidable its normal.

>>19230796 (OP)

Nigger your oven doesn't even get hot enough to replicate the pizza in your post, why are you even concerned about it?

>americans in charge of critical thinking



Calling this board "food &amp; cooking" was a mistake anon.

>>19230796 (OP)

no and it would taste inferior anyway. this is perfect crust. everything is top tier except for the fresh basil being added after cooking but that's a matter of preference. 

if you cover it in a little olive oil before you put the pizza in the oven you get more flavor and it won't burn. basil-flavored olive oil is god tier

It is harder to make that type of 00 Flour neopolitan flour dough and get those spots, than to not.

>>19230796 (OP)

the dough of that style of pizza is supposed to be soft, not crispy

the slightly charred spots are almost inevitable, unless you slightly undercook it

The charred spots IS the flavor

>>19230796 (OP)

Lmao

Isn't charred food cariogenic though?



I thought about getting one of these super hot electric pizza ovens for indoors.

>>19230796 (OP)

Lower the temp and turn often, but even the best pizzamakers sometimes get some charred spots

Depending on what country you live in you may need a different type of electrical line run to the outlet than what is already there. 

If it's a low power version (one that uses a normal outlet) then it will never get to a high enough temp to get charred spots on pizza.

What laughable thread and concern really.

>>19230796 (OP)

Lower the temperature and rotate often maybe?

At home, my method is to start in a cast iron pan then take it out and put it directly on the oven rack and broil it. pizza stones are a fucking scam

>>19230796 (OP)

Lower temp, if you cook at high temperature you won't get a particularly crispy crust before it burns. Pro tip for crispyness is to lay the pizza on a surface with holes so the crust doesn't reabsorb moisture before it's served. You could use the oven grid i gues but be sure it's properly cooked otherwise you'll make a mess

As far as charred spots are concerned, if they're many and small, your dough is old. If they're large and infrequent it means your dough is still rising. just pop them no more than 3 minutes into the baking process.

It doesn't matter if you have an impinger, deck oven, or conventional oven. It' all about the dough

The charred spots have the same texture and taste as the rest of the crust

Burnt dough tastes the same as cooked dough? Does burnt toast taste the same as toasted toast?
