I've been making pizza at home for quite some time now, and I do all the usual things - heat up my pizza stone at 550 for a good hour or so before adding the pizza. I am pretty satisfied with my results, but I wish I could get that black char around the crust thats so synonymous with coal oven pizzerias. Maybe it's not possible in a gas home oven?
Check out this pizze - http://www.foodinmouth.com/general/20... Could it have been made at home? How do I get the black bubbles?
Im thinking this - I have my pizza stone on my bottom rack. Maybe I should heat it on the bottom then move it to the top rack? This way the top of the pizza will be closer to the top of the oven where it is hotter?