Comments on: How to avoid a soggy, undercooked pizza

By: Tom Rothwell

Tom Rothwell — Tue, 05 Jul 2022 12:51:44 +0000

In reply to Jim. Awesome, thanks the positive feedback Jim! It's nice to hear that my content is appreciated. Keep up with the delicious pizzas!

By: Jim

Jim — Mon, 04 Jul 2022 22:43:30 +0000

I am Pizza obsessed and relatively experienced. I was browsing today and came across your your YouTube vids and started to watch. Although it was all familiar to me, I wanted to compliment you for pulling it all together. You have a nice simplified style which would be easily digestible, especially to people just starting out. I then browsed through your website ..again a good job.

I will make pizza on Wed, dough is already in fridge proofing. I usually do a 24 hour proof but this week its 36!

By: Tom Rothwell

Tom Rothwell — Sun, 27 Mar 2022 16:11:06 +0000

In reply to Helen.

Hi Helen, yes a pizza oven is essential for Neapolitan style pizza! I recommend a stone temperature of between 430-460C (800-860F) – a laser thermometer is ideal for measuring this.

A temperature lower than this range usually results in a pizza that is too crispy for Neapolitan. A temperature above this range can easily lead to burning. Hope this helps. Good luck!

By: Helen

Helen — Mon, 07 Mar 2022 09:08:35 +0000

We have been trying to perfect our pizza for years. We have just bought an Ooni. We tried it last night and overall much better that conventional oven but what temp do you have yours at for perfect cooking

By: John K McGregor

John K McGregor — Tue, 08 Dec 2020 20:51:28 +0000

Excellent tips thank you. Onwards and upwards
Regards
Soggy Bottom