First Attempt

First attempt with a pizza steel and first attempt hand stretching dough that is. I made a (pathetic) pan pizza and posted it here 2 years ago, then I never tried making pizza again until last night.

As this was my first attempt at a steel in a home oven, I was terrified I was going to burn the bottom, so I think because I kept checking it, the oven would keep losing heat and that’s why the top of the crust didn’t get enough browning. Also might just be the dough as the dough was Publix. Publix dough because I was too excited to wait 2-3 days to make and cold ferment my own before trying the steel 😅. Overall, for a first attempt and it not being my own dough, I think it went pretty well! Not a huge fan of the dough flavor, and gotta tune the sauce but it was pretty tasty (reminded me of Linguine’s for anyone here in central MA). Excited to try my hand at my own dough – been seeing so many recipes on here over the years that look great! Anyways…

16x16x3/8” steel on the second highest rack preheated at 500 for roughly an hour. I wasn’t checking cook time. I will when I use my own dough though!

Sauce was Cento whole peeled San Marzanos that I milled. Added some oregano, fine sea salt, little bit of garlic powder (I know… I didn’t have fresh garlic 🤦‍♂️), and a smidge of sugar.

Dusted the sauced up dough with fresh grated pecorino romano. Fresh shredded Boar’s Head low moisture mozz (bought as a 2lb block from Publix), finished with fresh grated parmigiano reggiano once I threw it on the cooling rack.

Would love input and constructive criticism, thanks!