Good effort Whandsy

For me, 500f or 270c is like a threshold, anything around 450f ish just doesn't cut it.

i'm in the same boat with the peel, trying to find a 14" one but the price puts me off so I've decided to make one.

Our cat was a stray kitten from down the road, it was adament we were going to be its new owners. I think it liked our junk filled garden and wanted out of the perfect house near by. Whatever it was he the cat was well suited to us.

Had a real turning point today.

My previous attempt with my new dough yielded a slight browning underneath, like a fine tuning of the dough but still a long bake and only slightly improved, not looking to great for the steal I thought. I moved my steel near the top of the lower oven without the grill at 490f in hope of some increased heat but not expecting much and boom the pizza just explodes into life. After just a few minutes the bottom is nicely charred with the dough soft airy on the inside. The oven spring was incredible and I was scrambling to move the pizza under the grill it all happened so fast.

Don't know how long it took exactly. Easily my best tasting yet. I was starting to think these quick bakes at home were an exaggeration.

I think chewytikka's base and videos resemble what I've been told from a chef at my local.

it's still down to me to cook it right though, I feel there's no secret and just small diffrences like some have tinned tomatoes or coconut in the base

Love the pans.

The high sides would be ideal for me when I have to do a large portion split between 3 people. My pan only just manages it and can get a little messy sometimes even using a splatter guard.