I am learning a lot from Vito Iacopelli's youtube video series.
Vito thank you for your video series even if i am commenting 3 years later... I am learning a lot from you, especially the impiasto and streching techiques.
My oven goes up to 300 C (probably around 572 F?)
What i do is I put the pizza stone on the oven to preheat to 300C on the upper tray, that way i make a very small space and the resistance radiates to the stone at a very close distance and this allows for a quicker up to temperature stone.
Then I follow your instructions for streching...
And here is the trick i use...
Once strecheted and the pizza stone really hot, i then move the pizza stone to the lowest tray of the oven very quick and close the oven, I move the dough to a floured peel, and i put all the ingredients (sauce, mozza, toppings) very quickly and slide on the stone.
Pizza bianca: sour cream, pancetta, tomato placenta, parmiggiano
That way the oven resistance is not directly on the toppings and the pizza stone is really hot, cooking a crispy bottom.
This allows me to make it on a single cook that I think allows for a good evaporation of the liquids on the toppings while the dough remains crispy and well cooked underneat.
