Did a couple pies last night and decided to test a new technique. 65% hydration dough cold fermented for 48 hours. Each one baked on a pizza screen at 500°F but this time I wanted to test the impact of steam on micro-blisters since it seems all the rage lately on this thread. Preheated for an hour and included a small cast iron pan. Immediately before launching each pizza I added 4 ice cubes and did one at a time repeating the ice cubes before launching each new pie. Very happy with the results!
Pizza #1: Fresh pineapple, ham, home cured bacon.
Pizza #2: Black olives, ham, home cured bacon, red onion.
Pizza #3: Pepperoni.
I used St Albert Pizza Mozzarella, a whole milk option I found at the Costco Business Centre and this was probably the best mozzarella I have tried thus far.
by Red_Russ_001