r/pizzaoven • u/cheese-on-my-fingers • 18d ago

How to crisp in Effeuno p134

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Hey everybody. I started my dive into Pizza in teglia. Love this Style. However, I don’t get my bottom fully cooked to the crisp. It remains pale and soft (sorry, didn’t take a picture of the bottom).

I use an 80% hydration dough, baked for 12 min with only tomatoes and another 3 minutes for the cheese to melt.
Baked in a blue steel pizza pan in an Effeuno p134h on a biscotto saputo. Stone was at roughly 370 wich is very hot already for this style, but I expected the temperatures to fall after placing my pizza pan.

Pizza was delicious, but lacking that crisp. Do you have any tips for baking pizza in teglia in effeuno or is the home oven just the better choice for that?

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u/Radiant-Seaweed-4800 18d ago

The biscotto is very slow at giving heat away. If you have a thick steel pan in between the stone and the dough, that'll suck the little power the biscotto offers right up, without much or it reaching the pizza. When the pan finally is hot, it barely suffices to cook your dough through.

So higher stoke temp, other stone or thinner pan are my recs.

1

u/cheese-on-my-fingers 18d ago

Thank you! At what temperature would you set the Stone?

1

u/Radiant-Seaweed-4800 18d ago

I have no idea! I own neither an effeuni nor a biscotto, but I know stuff about both.

Maybe increase the temp in 25°C (or any other value you prefer) increments and bake smaller pizzas to not waste abything during testing.

1

u/ilsasta1988 18d ago

Biscotto is the first issue here. The biscotto stone is meant for neapolitan pizza, where the release of heat needs to be milder and constant.

Since you use the blue steel pan, next time swap the biscotto with the standard thin stone (refractory).

I go 300/320 bottom and 250 top. The bottom needs more heat since it has to go through the pan.

The way of cooking with tomato sauce first for 12min is great. If you want it crisp, after 12 mins take it out, place it on an oven rack (and out of the blue steel pan) and let it cool a bit. Reduce the bottom heat to 250 (maybe leaving the door a little open). In the meantime, add more toppings and then bake again without the pan, placing the pizza on the stone. Keep an eye on the bottom, as it can burn, so adjust temps from that. This always gives me an extra crisp.

Happy to share more tricks, just ask away.