▲ 28 r/uuni
Whats the trick to obtain a crunchy base? mine are always soft
Karu 12, charcoal + wood pellets.
I use semolina flour when shaping the dough, and launching into oven.
I have a digital laser temperature gun, and usually dont place pizza into oven until stone is ~500F.
am I just not preheating the stone long enough?
u/dave-adams — 10 days ago