So today I attempted to make some Roman style pizza with the new baking steel I got yesterday. Looking for any tips regarding getting the crust/undercarriage more coloured. I preheated the oven to around 250c (max setting on my UK oven 😅) for near enough 90 minutes.
Here is the dough recipe I followed:
- 295g water
- 3G Yeast
- 10g sugar
- 12g Olive oil
- 475g all purpose
- with dough mixer 30/45 seconds mix (medium)
- Sit for 30mins
- Add 10g salt
- 3 min mix (high)
- Olive oil in bowls
- 4 200g doughballs
- In fridge for 48 hours
Also any tips on getting a more circular shape are welcome too. It’s as if the dough was just never going to make that shape. Is it maybe because I’m not balling them well enough before fermenting?
It’s not an amazing pizza; but it really tasted great. The San marzano tomatoes were amazing and the Fior De Latte mozzarella was great as it would take a long time for it to overcook (even on the top shelf) which means I’d hopefully be able to get more colour next time round.
Overall tho, I can’t say I’m blown away by the difference the steel has made. This is the one I got – reviews seemed decent, but have I jumped the gun and bought a cheap one? https://amzn.eu/d/0ae46sVT
by Hot-Communication244