60% hydration, 3 day fermented. Baked on a steel at 550F for ~12 minutes. Light spicy vodka base, sautéed onions, cheese blend (70% low moisture mozz/25% fresh mozz/5% parm), precooked/drained spicy sausage, jalapeños, some stripes of sweet homemade tomato sauce, ricotta, hot honey, and basil to finish. Might never forgive myself for messing up going in the oven and ruining a perfect circle, really been working on getting a good shape.
So I made a version of this yesterday that came out super soggy, tasted amazing, but soggy. Realized I should’ve precooked the sausage, so I did that this time and used less sauce on the bottom, and it definitely reduced the sog, but I’d say 1/2 the pie in the middle is wet. Again, tasted amazing but would love to be able to perfect a thin pie like this with no wetness in the ends of the slices.
Some things I’m thinking:
– Do I just need to make the pizza thicker? Although i feel like I’ve definitely had pies with similar toppings from elsewhere that are crisp through and through and just as thin.
– Is this combo of toppings just always going to be soggy? Like I said, feel like I’ve had pies with crazier toppings that have no sog.
– Should I have cooked it for longer? Maybe parbake and then add stuff that could make it more wet, like the sausage?
– I’m going to use less fresh mozz in the cheese blend. Maybe 90% low moisture and 10% fresh.
by MattMakesPizza