Fix my pizza

Too crispy underneath, crust undercooked
60% hydration, 500f, on a stone
The bottom is crispy and crust is under cooked
I want bit of crispy crust and floppy leathery underneath

Pic from Google

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Maybe use a bit of oil on the bottom

Do pizzerias oil their stones?
I used oil once like that and it left an imprint on the stone.
I've read that an oiled stone will harden into a nonstick finish and the oil has a lower temp that'll fuck everything up by smoking

>Do pizzerias oil their stones?
Also that causes it to fry which is crisp and I don't want that

preheat the oven. preheat it extra because of the stone. pretty sure 500F is too hot though. check some directions online but i think you want like 350 for raw pizza and 425 for frozen. something like that anyway.

I use a cast iron and get it hot first. Then I spread a thin film of oil in the surface (like 2-3 drops).

It works pretty well when you cook for like 15 minutes at 500F. Pic related.

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Very nice, but I'm going for ny and I can see the crispness on the bottom of your slice

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>Trips
Okay I haven’t tried to do ny style yet, I usually prefer crispy crust. Have you considered your mozzarella hydration? Or maybe a small amount of steam in the oven?

>steam in the oven?
You might be into something

Mozzella is lacking in these parts, can't even get whole milk.
I'm half baking the pizza with just sauce then adding fresh shredded mozzarella and dabbing the water off in intervals.

Boy that's some good looking 'za.

Nigger style prime beef swiftly pumping penis taps your wife’s whore cervix

Maybe make the dough thinner. It really shouldn’t be undercooked. Also, don’t open the oven after you put the pizza in. The preheating does nothing if you keep opening the oven. It loses heat fast.

Idk man, it’s hard to do good ny style at home.

you gotta get the dough really thin if you're gonna cook the pizza in an oven man

Issues not thiness, it's undersides cooking while crust needs longer

Get the dough thin. Really thin. Spread the marinara on it and cook it for 5 minutes. Add the mozzarella after the rim starts to cook. Put semolina underneath the pizza. No oil. Ever!

Have you considered broiling it at the end?

Also this seems legit

>No oil. Ever!
I'm with you there
Do you mean under it or in the dough?

I'll try the semolina but the pizza shop doesn't use that
I want floppy foldy

No, will try

what kind of flour are you using, is it above of below 11 gram of protein?

Bread flour, it's at that or above