Given the recent bragging about microblisters with no info on technique, I decided to test a few of the variables we all recognized as being important for development of microblisters on the crust.
These were cold fermented for ~48 hrs (should have gone longer, will do that next time) with 2% diastatic malt powder, sourdough. I baked both on preheated steel (550f convection bake) and brushed the crust with olive oil pre bake.
The top crust was cooked first, with no steam. I boiled some water and poured it into a preheated baking tray after launching the second pizza, and I noticed the microblisters are significantly more pronounced in the second pizza, where the main variable changed was the steam.
The steam was evaporated by the time it was done baking, so I’m gonna try it with more next time and see what happens.
Please chime in with anything you want to know or share!
Top is a pepperoni pizza with homemade hot honey and pickled peppers, Scamorza, parm and pecorino romano.
Bottom is a zucchini lemon Kalamata olive feta ricotta pizza.
by carnitascronch
5 Comments
holy shit. nice work!
Thanks for sharing.
Nice work! I’m gonna give this a try on my next bake.
Being to lazy to read it.. Jesus they look good..