Originally Posted by onexchef
That actually looks real good. I think I will give it a try. Did you try to get the cook temp close to the box directions?
Thank you Onexchef!
Box directions call for 425 degrees. I actually went about 325-350. The general rule of thumb is that the higher the heat, the crustier the dough. However, you can still achieve a certain level of crustiness by increasing the time. Moreover, if the dough has a considerable amount of fat or sugar in it, you definitely want a lower temp so as to not burn it. My primary goal here was to extend the time to infuse the pizza with more mesquite smoke. More flavor seems to develop within the dough as well. A few extra minutes actually produced a mildly crisp bottom with a pillowy interior.