I made a quick "indoor" pizza for dinner. I’m home alone, so I only made a small pie. 48 hour cold‑proof dough, sauce, black pepper, Grande motz, and finished with some grated parm. Baked in my home oven for about four minutes at 500°F, using the broiler for the first two minutes. After slicing, I topped it with pizza seasoning and crushed red pepper, then put each slice back on the hot steel to reheat right before eating them like a mini slice shop, lol. The bottom was a little pale with a 4min bake but the reheat made it nice and crispy. No oil in this dough. 58% hydration, 2.5% salt, 1% sugar and ~.25% IDY TF=0.0828
by sliceaddict
3 Comments
This looks lovely. Not sure how to make it look any better. Well done!
Looks great. I like a 61% hydration dough, but that wouldn’t make a big difference probably. The reheat on the steel is a pro move, I do it everytime I make pizza even before I start eating it. Good job.
Looks great! What size dough balls did you use?