FAQ — Pizzas Craft
Cornicione height is tension and timing—not a flex pose for the camera.
Steel vs stone?
Preheat discipline matters more than the brand name.
Scaling recipes?
Weight scales better than cups for repeatability.
Soggy centre?
Often sauce quantity or oven heat transfer—diagnose before adding toppings.
Cleaning steel?
Cool before water—thermal shock warps tools.
Yeast amounts?
Time can substitute for quantity if temperature is controlled.
Best flour?
Depends on schedule and oven—try one change at a time.