I assume you're using a stone? If so, move the stone higher in the oven; the stone will be further from the heat source (get less hot) and the top will be closer to the hotter air, so the top will cook faster as well.
Pizza night at la Casa de Matt
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I assume you're using a stone? If so, move the stone higher in the oven; the stone will be further from the heat source (get less hot) and the top will be closer to the hotter air, so the top will cook faster as well.
dataz722
Well-Known Member
You could try getting a big cast iron skillet and putting that on the shelf that is above the pizza. Put it in there and let it heat up along with the stone.
Evets
Well-Known Member
Or, just before the bottom is done, turn the broiler on for a minute or two.
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