We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the
tap tap tap sound but it was too soft.
We have an Alphaforni 5 Minuti Wood fire oven running at 500°F. The temperature was measured using the built in thermometer. I had preheated the oven for over an hour.
The dough was sitting out of the fridge for about 2.5 hrs before we got it into the oven.
How can I get the bottom crispier?
What would cause such a soft bottom?