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 

I’d like to see this tested. I’m not sure it’s true. I also doubt you’d get the same results from a short fermentation as you would a long. Or even RT vs CF for that matter.