First homemade pizza in a conventional home oven, by all measure (at least me) to pizza looked good, the undercarriage was charred and had no flop.
I was using King Arthur bread flour & my main problem with the pizza was that there was something wrong with the crust, I think I might have made it too thin or that something went wrong in the actual dough making process. For example I'm pretty sure I forgot to mix all the dry ingredients together before adding the water+oil in the recipe, not sure if that matters, but I see a lot of recipes saying to do that. Next, The recipe I was following used both bread and AP flour, and I just used bread, from my understanding the amount of water used in doughs matter because of protein % in various flours, and after mixing mixing everything my dough seemed less sticky & stretchy than what was shown in the recipe.
So, what was wrong with the crust? I'm specifically talking about the crust on the underside and not necessarily around the outside, but regardless it seems like it lacked any chewiness or softness, it was almost like eating a stale tortilla chip with a tiny bit of chew. I guess you would say that is likely a lack of gluten development? I did a 2 day ferment in the fridge. The crust itself did not taste bad and it smelt slightly sweet before baking, I actually quite liked it taste wise.
by WoWProdigy