A Crust Appears
by Cory on February 23, 2020 9:17 PM
Take 2 on the pizza stone.
I fucked up a little bit transferring the pizza from the peel to the oven. Since I'm making the dough balls better, I'm stretching the pizza out to the full size but that makes shaking it off the peel harder. And also I used less flour.
I slightly burnt this one, you can see the crust is a little too dark in some places. But I have a crunchy bottom!
Sliiiightly more flour should be good. And I might buy some cornmeal to help with the transfer. But anyway, look at that crust! Classic.
Check it out. It's got that bottom crust like I was saying. The top seems a little underdone. I think that might be because the stone is too hot?? Not sure. I did slightly over an hour preheat at 550, so I might just do exactly or just under an hour next time to see if that'll make it better.
Also the doughball rose a lot this time.
It might be hard to tell, but this is much bigger than than the last batch I made. It was much more airy too, so I guess I'm doing something right.
It looks like with the extra volume, I was able to stretch this pizza to the full 14 inches. This gives me an overall thickness of less than 1/4 an inch raw and gives me a relatively thin pizza when fully cooked.
In terms of mouthfeel, something still feels a little off. Like somehow this pizza is more stiff than a pizzeria pizza. I really have to bite down hard to break off a piece since the crust is so... tough? I don't know how exactly to describe it. Also I prefer a slightly more bread-y pizza (not as full blown as papa john's or something) so I should still use more dough. I'll try for 3 doughballs from the next batch of dough.
This Thought is part of Corys Blog
This is my blog. It's the miscellaneous topic. I mostly complain here.