How to know your pizza is actually done

Forget timers. This is the check.

Flip it, the undercarriage should be evenly golden, no pale spots, no burning. Squeeze the crust, it should crunch and spring back. If it collapses, it needed more time.

This is a pizza bianca baked on the Baking Steel in a home oven. That leopard crust and open structure come from well-fermented dough and a steel that transfers heat fast enough to blister the outside before the inside dries out.

Full setup → bakingsteel.com

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