FAQ — Coke’s Pizza Store
Steel helps, but it can’t fix a cold centre oven.
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.
Best flour?
Depends on schedule and oven—try one change at a time.
Hydration stuck?
Adjust salt and time together—one variable per bake.
Cold ferment?
Often improves flavour if your fridge is stable.
Cleaning steel?
Cool before water—thermal shock warps tools.
Yeast amounts?
Time can substitute for quantity if temperature is controlled.