So the pizza gets crispy like in the pizzeria
I've noticed that pizza dough, which is baked DIRECTLY on the plate, without baking paper, but only with some flour underneath and on the bottom oven rail at 250 degrees, tastes incredibly crispy and really like from the pizzeria.
The plate is then usually a little dirty, because always somewhere out the cheese (we always viiiiieeeel there), but then the sheet is soaked overnight, the next day can be easily cleaned with a sponge and a little Spüli. I used to use baking paper, but that's no comparison!
