Re: Tom Lehmann/Yuval cold fermented pizza dough

youre correct, i have no point of reference, and limited knowledge of pizzas, so im interested in perfecting it.  i also dont live in an area renowned for great pizza.

what exactly is the difference that a more intense top heat would give?  lets forget the base for a minute now, as with that screen i can work on perfecting that.  if we’re just talking toppings now, what is the difference between a shorter more intense blast of heat, and a longer less intense heat?  to my inexperienced mind, id have thought that a longer, lesser heat would give the same end look, but be cooked through a little better.   thats obviously incorrect, so id just like to understand the difference please.  is it a ‘crispier’ texture to the toppings?

it was recommended previously to use my home oven but thats going to be considerably less top heat than my pizza oven, even considering its poor design.  i think it pretty much stays at around 320 (and the thermometer is at the top), whereas home oven is a mere 270.

thank you

EDIT:  ju…