Hey John pizzas look awesome. I’m actually at my pizzeria right now, I’ve got a couple tips.
If the bottom of the pizza crusts are getting too dark before the the top cooks try starting them on a pizza screen. Then just finishing them on the stone. They’re super cheap, just a couple dollars each and come in a ton of sizes. Also helps keep the shapes and sizes more uniform if you’re interested.
The cheese. In my opinion is the most important part. If you are going to use shredded mozz you 100% have to use Whole Milk Mozzarella. The part skim will get dark and turn into plastic. It’s available most places. My local Walmart even offers it shredded now too. I run my oven at 600 F
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You’ve all been awesome answering my BBQ questions. If you have any pizza question let me know, I’d be glad to help!View attachment 429518
Baxters thank you for the input and tips. It is extremely helpful! As far as the screens go would I start the pizza on the screen on top of the stone and then after a few just slide it onto the stone? I didn't even think about the skim mozzarella I will look for the whole milk next time! Your pizza looks awesome! How long have you been slinging pies?