Re: A water mist bottle: the most underrated pizza equipement

I reckon a light coat of water would likely evaporate almost immediately in the heat of the oven, so it probably wouldn’t have much of an effect, if any at all, on the moisture retention of the cheese.

Unless you’re talking about creating a lot of steam in the oven (like in bread baking), which isn’t ideal for pizza. Steam can inhibit the crust from browning properly and might even make the dough dry out more as it slows down crust formation (increasing moisture evaporation).

Have you tried this method with any success? It sounds good in theory, but I’d be skeptical it works as expected.