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I always do the pan + grill technique and I find hot but not scorching works well for me in the pan.
Still a must to have all the ingredients ready to go as you want to top it quite quickly, especially since I usually let the dough start the cook without any sauce for a little bit, which I feel helps with getting rid of moisture.
Had debated whether to make pizza tonight and tomorrow and now I feel like I have to. Will the hot weather make it possible for me to have a sourdough base ready for tonight? 🤔
alex_s-
Possibly a bit late now, but in this weather I've had good results with 0.25-0.5% active dried yeast and a ladle of sourdough starter (ideally active, but have had luck even straight from the fridge). I've been getting decent enough dough in 5-6 hours; not quite as good as multiple-day slow ferments, but more than acceptable results coming out of the Ooni.
Thrustvector
Tricky that. It might be that the frying pan gives up all its heat to the dough really quickly, burning the bottom but not springing the dough, as opposed to a heavy stone which has plenty of energy in reserve. Maybe lower and slower would be the way then. Vito has a good video on frying pan pizza.