Hi. I'm trying to make pizza with a thin, crisp base. Any advice / recipes very welcome. One big problem is my electric oven - max temperature is 220° Centigrade. Is this high enough - with a stone - to achieve a crisp base, or I am permanently doomed to produce biscuit like crusts??!!
I will be using fresh yeast initially, though am happy to use my sourdough if that will be better. What flours are best, hydration, to add oil to the dough or not to add oil - all pointers and advice will be listened to!