Need pizza help...

mlamb01

I've been doing the foolproof pan pizzas every week for awhile now, and I've gotten to where I get good consistent results with that method.  Was getting tired of it though, and tried something different tonight.  Did a traditional hand tossed pizza with prosciutto and arugula, using a dough ball from our ex favorite pizza place.

Cooked it @600 degrees using the PS legs up, SS grid, 15" Roshco pizza stone.  Let everything preheat for at least 30 minutes.  Cooked for 8 minutes, and rotated 180 degrees after about 5 minutes.  No parchment paper, just used cornmeal to transfer off of the peel.  The dough was not quite up to room temp when I dressed it out.

Problem is that while the top looks great, I burned the bottom abit.  Also, when I by a cooked pie from this pizza place, the dough is a little lighter and airy.  This turned out more chewy.

Should I go for higher temp and less time, or a lower temp and more time?  

blind99

Geez that looks so delicious!!

I would try cutting the sauce and cheese by half and keep everything else the same. Your toppings should then finish a little sooner, like about 10 minutes cooking time.

anzyegg

I agree with @blind99‌ but that pizza does look great...

cook861

less is sometimes better when putting toppings and try to keep them thinly cut that helps to