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0

I used a mix of Maida and APF to make the Pizza Dough and only the APF but it tasted nothing like PIZZA comparing with pnly maida which was excellent in taste


6

It sounds like you're doing several things differently than the recipe (different flour, different temperature, different baking surface...) though I don't actually see shaping/baking instructions on the recipe you linked. If you want to stick closer to that recipe (than the other answers...), here's a few other thoughts of potential problems and a few ...


3

I'm also a lover of so called "Vera Pizza Napoletana". By coincidence, I made yesterday this Neapolitan Pizza style using this Serious Eats method. Also see this step-by-step instructions. It's all about heat capacity, conduction and radiation. You don't need a 1000°F oven to bake your pizza because doing it on a skillet will have almost the same effect ...


0

I'm not sure why anyone would want a soggy crust, however if that's what you want lose the baking steel. The reason for using a steel or stone is to give you a crunchy crust, try using a baking tray instead. Also, you can try baking at a lower temperature, not a higher one. Lose 100F on the oven and you're more likely to get sogginess. To me it sounds ...



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