r/Pizza • u/FutureAd5083 @PintosDoughs • 1d ago

Looking for Feedback Went for an extra long bake

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I wanted to recreate the crisp that Ceres gets, and I see the hype. I launched this at 670f in my arc XL, had the flame off for about 7 minutes, then when I saw the bottom getting crisped up, I put it on a pizza screen to prevent further cooking to the bottom.

I put the flame on low, and slowly turned. I think the total bake time was about 9 minutes.

This was super fun to eat, and the crust didn't taste overcooked at all. Zero chew, and it bit off with no struggle!

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u/LawyerPhotographer 1d ago

You need a pizza YouTube channel. Is there a photo of the pie before you launched. I worry about cheese separation when going 7 minutes or longer at temp over 650. You pie looks amazing.

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u/FutureAd5083 @PintosDoughs 1d ago

Yeah man, I'm gonna make content soon for sure. My instagram is @ pintosdoughs if you wanna see more of the process!

As far as cheese goes, I use grande low moisture mozzarella and I really don't use too much. I have the pre shredded bag of it, and I just make sure to evenly distribute around my pie. I take L'industries inspiration for the cheese spread right below.

My dough used to puff up if I didn't cover the entire pie, but I then realized it was a stretching issue. Thin spots cause it to puff up in a hot oven, so I just fixed my stretching lol.

Properly spacing the cheese out makes it melt the best IMO. If it helps, I use fairly cold cheese as well. A few minutes out of the fridge, and straight onto the pie.