by Cory on February 19, 2020 9:33 PM
I finished the last doughball from the first batch this weekend and I used the pizza stone this time.
I used way too much flour to cover the peel and stuff. I was too scared it was going to stick. I might switch to cornmeal so you don't see the white dusting, because as you can see it's really covering up the browning on the crust.
The stone changes the whole texture/consistency of the pizza.
This look more bready. With the stone, the pizza gets way thicker since it's being directly heated from the bottom. This is good to know, because that means I can stretch it out more and make it thinner. This means I could probably stick with the recipe again and make 4 dough balls.
The pizza also came out harder. The bottom was hard, as expected, but if you look at the picture above, it's not super brown like a "professional" pizza. Note:
You can see the bottom is scrunched up and noticeably more brown. We want that. And it should be about 1/4 an inch thick.
I don't know why mine wasn't, but it could be a few things. Maybe my dough fermented too long and there wasn't enough sugar left in the dough. I also had it frozen for like 3 weeks. Maybe the stone isn't hot enough cause my home oven is too weak. (I hope not, because that's just a bitch). I dunno, I'll have to experiment I guess.
This Thought is part of Corys Blog
This is my blog. It's the miscellaneous topic. I mostly complain here.