Firming up Neapolitan Pizza Crust We cooked some pizza last night and had a good time. However, the crust was limp. I was expecting to tap the bottom and hear the tap tap tap sound but it was too soft.
We have an Alphaforni 5 Minuti Wood fire oven running at 500°F. The temperature was measured using the built in thermometer. I had preheated the oven for over an hour.
The dough was sitting out of the fridge for about 2.5 hrs before we got it into the oven.
How can I get the bottom crispier?
What would cause such a soft bottom?
500F is not really that hot, in terms of Neapolitan pizza.  Traditionally, they are baked for 2 minutes or less, at 700F - 900F (371 - 482C).  So, this could be a temperature, and/or a cooking surface issue.  What type of oven are you using?  On what type of surface is your pizza cooking?