For reference I did 62% hydration.
6 hour bulk rise outside the fridge.
48 hour cold fermentation.
I let the dough rest at room temp for 3 hours.
Preheated oven to 550 with the stone in for 1 hour.
baked for 6 minutes at 550 degrees in a convection oven. I have no clue why the dough came out like that. (It was still really good thankfully)
And 0 idea why my stone broke lmao
Edit: Clarified my methodology
by IndyThang
5 Comments
Cold dough on hot stone? Thermal expansion on stoneware is a real problem
Possibly because you didn’t use a kitchen scale.
Possibly too much yeast.
More than likely you didn’t roll it thin enough so the pizza was too thick initially and came out like that. You have to create enough gluten so that the dough can stretch without breaking or ripping.
Exact measurements help so the kitchen scale helps.
Pizza steel is what you want
from the looks of the dark vs light part of the stone, you don’t preheat it long enough. No way should there be a ring that distinct.
Alternatively, if that dark ring is the result of spilled toppings, that would cause uneven heat absorption and therefore, cracking.
one of the main reasons a pizza stone cracks/breaks is due to moisture. so if you wash it and don’t let it properly dry before using it, that can cause it to break. or if your dough is too cold, or too moist, and you put it on the hot stone. like someone else mentioned, that causes thermal expansion which is bad for the pizza stone.