Made this plain on my new steel after making them on stone for so long, I don’t know why I didn’t get a steel before. This is 63% hydration and 10% spelt flour (first time making the dough with spelt also). My oven’s highest temperature is 500 and then I broiled for the last few seconds cause I didn’t want to burn it but I think it could have definitely gone longer. First time posting here!
by West-Sympathy7431
3 Comments
Looks good, what was the cook time?
Nice job for first pizza on steel. You could switch from flour on the bottom to semolina, which will give you more slide/glide with less overall product vs straight flour.
Preheat oven for an hour.
You will get nice leoparding.