Thoughts on my pizza part process?
Im going to have a Pizza party with my gozney arch xl this weekend. My past experiences with many pizzas the stone starts to get black and the pizzas tend to go down hill. So if we are making multiple pizzas I;m going to use screens for people to make there pizza.
- I made 62% hydration dough with trumps gold flour. 280 gram dough balls for 12 inch pizzas.
- Roll the pizza out with a rolling pin if needed, shake off excess flour, build the pizza on the screen add it to the pizza rack ,we want our pizzas to be a little thinner so we don't soak up so much heat from the stone. Looking for a 5-6 minute bake.
- get the stone between 650 -700 degrees launch the pizza with the screen on it turn off the flame put on the door and let sit for about 2 min. Take the pizza off the screen and put back on the stone flame on low, watch the bottom turn and cook until then.
- let the stone come back up to temp then launch the next one and continue the same process, im also using the flamer tamer to block the flame a little more.
If anybody out there has a better or similar process that has good results please let me know what your processes are.
Thanks Gozney users.