Hi there, I've been making my own za for almost a year and never thought to ask a community what they think. This is a 60/40 dough (70% bread 30% all purpose) with a vodka sauce. I didnt for this one but i like to put parmesan and spinach on my sauce before the mozzarella. Then i pretty much always go with pepperoni, bell pepper and onion. This one also has some feta in there. I like these to come out thin but not floppy, generally they cook for 12 minutes at 525. I dont own a pizza stone so they just go on a regular pan. Let me know what you think and if I'm missing spmething that could elevate my za.
by tamalewolf
2 Comments
What’s your hydration %? I think it looks pretty good but probs some tweeks, diastatic malt rather than sugar, if you’re using any would give you more malty brown.
Look for some pizza screens. It should help brown your bottom and all around more evenly.
Is your oven convection?
-EZ
Coolio. Diastatic Malt feeds your yeast more efficiently, better texture/even browning.
Yes, I start on a screen and then finish on a steel. I have a convection oven. I’ve been a chef for about 12 years and started in pizza many years ago. Attached is my latest.
Let me know if you have any other questions. I don’t know it all but I know some.
Cheers!
https://preview.redd.it/1hw0ftpqi6fg1.jpeg?width=3024&format=pjpg&auto=webp&s=883b7769e05dfc96d8985a83da5cf9799cd1c626