Homemade pizza crust question

[JBR]

Recently, I've been using a new flour, recommended to me. It's marketed specifically for making pizzas. I like it much better than any other flour I've used for pizza.

There's still something I could improve with my pizzas. I usually bake for 15 minutes, in an over pre-heated to 450F. I find that the edges get stiffer or tougher than I'd like. I've had pizzas others have made that have crusts that are nicely pliant right to the very edge. I welcome all suggestions.

 

[PeppermintPatty]

450 is a bit hot. 375 to 425 is the norm for cooking pizzas. Have you tried lowering the temperatures.

 

[JBR]

Thanks Patty. I used to bake them at about 350 or slightly higher. When I got the recommendation for the flour I'm using, it came from a friend who recommended 450. I've travelled in Italy a bit, and know that traditional Italian pizza oven temps are like 700*. But the ovens have a different inner shape, plus the chef often pulls the pizza out in five minutes with all crust & toppings nicely cooked.

 

[PeppermintPatty]

Thanks Patty. I used to bake them at about 350 or slightly higher. When I got the recommendation for the flour I'm using, it came from a friend who recommended 450. I've travelled in Italy a bit, and know that traditional Italian pizza oven temps are like 700*. But the ovens have a different inner shape, plus the chef often pulls the pizza out in five minutes with all crust & toppings nicely cooked.

I used to work in a pizza joint when I put myself through school and their ovens are far hotter than regular conventional ovens. In a regular oven the crust would burn before all the ingredients were hot