Re: Beginner’s Guide to Oven Temperature
Quote from: stamina888 on Today at 05:59:47 AMSugar (in dough) helps brown the pizza. The sugar % in the dough may be inversely correlated to your oven temperature.
i.e. 0-1% at 600F*+ , 1% at 550F* , 2% at 500F* , 3% at 450*F
That’s an interesting observation. Has anyone else come to a similar conclusion?