Hello! A follow up on my last post. I changed up the recipe and used Gozney’s nyc style pizza recipe (involves a poolish). Followed the recipe and got better results but still far from the texture I’m looking for.
It was recommended that I try to calibrate my oven which I did however… I’ve read the directions 100 times. I set the temp up by 30 degrees but instead of the oven thermometer reading hotter, it’s somehow less hot. So before “calibrating” it read 500 when set to 525 but now read around 460 at 525. This is after over an hour of preheating and I didn’t open the oven for that duration. Tried setting it back to normal but it seems stuck at 460 now.
Regardless, I also tried baking it on the bottom rack to get the steel hotter but it turned out floppier. The texture is better but it’s still not as airy as I want. The crust seems kinda tight.
I know we said oven temp shouldn’t be the reason why it’s coming out so dense but I do feel more and more thst my oven is fucked. My other thought was- how variable is hydration based on where you live? This was 62-63% hydration. Would a higher hydration spring more? If so, what percent?
by Zoomiebeanz