Your pizza dough looks good. I think the stone just needed to be a bit hotter and/or perhaps your cheese wasn't quite dry enough. You could have baked it a bit longer in the oven. You can use a paper towel (kitchen towel) to soak up the liquid in/on the cheese before putting it on the dough. Otherwise, I'd say you're on your way to a high quality pizza. I agree that the pizzas coming out of these ovens are so much better than what is available locally in many areas. Surprisingly, the ones I've been making definitely rival the pizzas made at our local wood-fired pizza oven restaurant - and these are words coming from friends who've tried them, so it's very encouraging. Have fun on your journey to pizza perfection!
Pizza looks good to me. You shouldn't need any sugar or browning agents in an oven that cooks that hot. Did you check stone temp before launch? That's very important.
Thanks. Results are getting better and better. Mostly using the gas attachment now so I can focus on my technique. Experimenting leaving my dough in the fridge longer before I cook. Oven is great. Just ordered a spiral mixer so I can do bigger batches.
@@webdesignerandrew6957 I have a professional pizza oven which can get up to 500°, but I like to use it with just 450° and I also add sugar to my dough because it helps with the colour. I think its just personal preference if you want to use sugar or not (and ofc it is not "original" italian but who cares as long as it tastes good :D)
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Your pizza dough looks good. I think the stone just needed to be a bit hotter and/or perhaps your cheese wasn't quite dry enough. You could have baked it a bit longer in the oven. You can use a paper towel (kitchen towel) to soak up the liquid in/on the cheese before putting it on the dough. Otherwise, I'd say you're on your way to a high quality pizza. I agree that the pizzas coming out of these ovens are so much better than what is available locally in many areas. Surprisingly, the ones I've been making definitely rival the pizzas made at our local wood-fired pizza oven restaurant - and these are words coming from friends who've tried them, so it's very encouraging. Have fun on your journey to pizza perfection!
Thank you. I am enjoying watching and learning from your channel.
Pizza looks good to me. You shouldn't need any sugar or browning agents in an oven that cooks that hot. Did you check stone temp before launch? That's very important.
Thanks. Results are getting better and better. Mostly using the gas attachment now so I can focus on my technique. Experimenting leaving my dough in the fridge longer before I cook. Oven is great. Just ordered a spiral mixer so I can do bigger batches.
@@webdesignerandrew6957 I have a professional pizza oven which can get up to 500°, but I like to use it with just 450° and I also add sugar to my dough because it helps with the colour. I think its just personal preference if you want to use sugar or not (and ofc it is not "original" italian but who cares as long as it tastes good :D)