Recently got into making pizzas and got a ton of feedback here on my first couple pies. This is my 3rd pizza ever and it turned out a lot better this time (thanks everyone!). Main problem with my first two bakes was the bottom was crispy but didn't have any char or leoparding. This time I finally managed to get some decent char on the bottom after using a parbaking method and moving the baking steel to the bottom rack to heat up more.
Still got two things to work on: 1) still overbaking the cheese, causing the fat to separate and leave the cheese leathery (definitely baking too long). 2) the center of the pie gets soggy so there's some flop (thinking it's cause i'm putting too much cheese in the center – will try less cheese in the center in the future)
Dough:
– 3-day cold ferment
– 260g flour (70% bread 30% AP)
– 170g water (65% hydration)
– 1g instant yeast
– 7g salt
– 5g olive oil
– 5g sugar
Baking process:
Preheat oven and baking steel (moved to bottom rack) at 500F for 1 hour
Let the dough sit out for 2 hours to come up to room temp
Stretched out the dough, put some sauce on, and parbaked for 4 minutes
Finished topping the rest of the pizza (pecorino romano, 50% part-skim 50% whole milk mozz, jalapenos, pepperoni, bacon)
Baked for another 9 minutes – broiler on for the last minute (moved pizza to the top rack for this)
Finished off with some parmigiano
by somecoke
1 Comment
I think it looks fantastic, exactly how I like my pizza.