Matzoh and pizza

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nathan_strahl@… on 20 Feb 2022 at 06:57

Convection tabletop oven; highest temperature is 450; pizza stone middle rack; preheated to 450 (measured with laser gun);

Baked until outer crust got dark.  If left in any longer, the outer portions would be burned.

The outer portions were crisp and, well, perfect.  But the interior were softer and no where near as crisp.  

The matzoh especially did not come close to the full crispness of the store-bought variety.  Soft and pliable in the interior.  Still tasted alright, but I'd like to mirror the store bough variety.

Thoughts: 

Change the position of the pizza stone to higher or lower in the oven?

Use less water?

Are you making pizza from matzah (i.e. already baked matzah being turned into a pizza base?)

Or are you taking a recipe for matzah and using it as a pizza base? In other words it's being baked as a pizza not a matzah? 

Since a pizza base is basically a matzah but with yeast (albeit baked as a flatbread) there's not much difference between them. Both flatbreads but one is fermented and rolled out flat and the other has no yeast at all. If you want a matzah base pizza then make a dough without yeast, roll it flat, use a fork to poke airholes in the base, add the toppings and bake. 

No.  Two separate items, cooked separately, but both with the same result.  perfect crust on the outside and soft (not crisp) in the interior, mostly the cent is soft.

My ONLY problem is outside is perfect and crisp, inside is soft and not crisp for both items made separately.

1: bake matzah.

2: use the matzah as a pizza base. 

Matzah is very simple. Flour, Water and Salt. Knead into a dough. Rolled out thin, poke airholes in the base of the dough for an even bake and baked in a very hot oven on a pizza stone.