@Duvel , could you please discuss volume and measurements?
My pizza was ~488g dough 7+ days aged in fridge, 90g mozzarella, 90g Parmesan Reggiano, 80-90g mushrooms (farmers' market "chef's mushrooms" - 3 varieties)
Oven and ceramic pizza stone preheated for one hour to 550°F, but I have noticed the oven can dip 70°F before it switches back on. Cooked with convection for 6 1/2 minutes.
The mozzarella had been sliced thinly and out of the fridge for some time. It looked wet and I pressed it with paper towel. Still some moisture.
The top surface of the dough was not cooked enough. Link to original pizza (from dinner thread). The photos below are cold leftovers, but they illustrate the wet surface of the dough.
Thoughts?
