+ Thin molded Pizza (bottom 3mm) is very crisp
+ Margin remains fluffy (partly dependent on the dough; Tip: Border with olive oil and sprinkle)
- If the sauce but passes through the dough, formed dark brow / black edges.
The discoloration has (almost) no influence on the pizza crust, only he gets, such as from the pizzeria
known in some places a dark color.
Remove crusts with metal scraper (knife or a ceramic hob scraper) on the cold stone: Tip
Conclusion:
Slightly more expensive, but the pizza is really crisp but not dry.
Recommended!
