For thin crust, it doesn't matter if it's store made dough or hand made, if the stone is over 600 degrees, you'll have to lift the dough up from the stone before the top turns brown. Yea dough comes many different ways and Neapolitan pizza is the holy grail of the pizza, but you can cook them at lower temp for the same results, just more consistently. The real goal to cook pizza right is the heat penetration from both sides should reach the middle at the same time.
First Pizza, Newman's Four Cheeses.
Stone heat up to 550+, Grill temperature is at 545
3~4 minutes after the pizza was placed on the stone.
Bottom is done now but the top needs more time.
It took 7 minutes to cook the top to brown but the bottom is charred.
If I've used our Kamado Pizza Ring for Akorn, I could've lifted it up with a peeler after 4th minutes, or when the bottom is done. But for the purpose of this comparison test we left it on the stone. Now below is the 2nd pizza that was cooked at 450 degrees, with much satisfying results.
Pizza was cooked properly both bottom and top within 10 minutes. Stone and Grill were both kept at 450 degrees.
Now it's time to try your own!
