We used a poolish recipe with an overnight rest in the fridge. 550 on the bottom rack (on a cast iron steel) of a normal home electric oven. Topped with tomato sauce, crispy fried capicola, red onion, bell pepper, olive oil, basil and a fried egg (those last two we added after and I forgot to take a picture). I'm not sure we could do any better…
by iamgherkinman
1 Comment
Have you used a regular baking steel? I’m curious on the difference. I love my cast iron pans, and I used to make pizzas in them and then finish the bottom on the stovetop but when I finally got my baking steel I just got the standard steel, not cast iron.
Also, looks good. How long did you preheat for?