This is my second attempt at using a pizza peel and steel
A few things went wrong, I had a lot of difficulty shaping my dough, I did enjoy the crust a lot but I wish the outside part was a bit smaller as I was aiming for 14 inch pizza
I also failed the launch, as you can see part of the cheese and sauce spilled over onto my steel.
I am happy with the well done bottom but I am displeased with the browning on the top, I cooked this for a total of 6 minutes: 3 on bake and 3 on broil, and positioned the steel in the second lowest position (260C baking) I preheated the steel for an hour and a half.
Ignoring the cheese: it’s vegan (was on sale no other reason)
I’m really looking for any advice/technique tips that I can implement as my goal is to create a 14” pizza recipe that I can proudly say is at least as good as a cheap takeout pizza. (Obviously I will not be matching any top tier pizzerias)
by ReeseFoodScience
3 Comments
1. Helps to have your recipe/method in order to offer advice.
2. You should stop using pre-shredded mozz ASAP.
When you say “trouble shaping” do you mean balling, or opening the dough? Both take a lot of practice, but based on the small size I’d guess the dough was still cold when you tried to open it.
Trouble launching is usually because it stuck to the peel so other than using more flour on the peel, you just need to work faster when topping, especially if you’re doing it on the peel.
Home ovens are tricky, especially with browning on the top. A drizzle of olive oil around the edge will help. If 260°C isn’t the hottest temperature your oven is capable of, turn it up. You wanna cook at the hottest temperature available. If the bottom is cooking but the top is not, switch the setting to broil and the end to get more top heat.
All in all this is a solid second effort! Keep at it, you’ll get better.
When you flatten the dough use your finger tips initially to stretch the inside. It’ll help creat air so that it’s not paper thin. Also it can help stretch your crust so it’s not as puffy on the outside