Howdy!!! This is probably the 6th or 7th time I've made pizza in my home oven. I'm so glad I chose this hobby because even when I've messed up, the end result is still pizza! But this is the first time I got a real crispy and soft inside dough, with crust that rises well and stays crispy to the end of the slice.
Dough recipe in the last picture, I split it into 4 small dough balls. For the flour I used half 00 Neapolitan and half all purpose. I let it rest for around 3 hours then divided it and tossed them in the fridge. This one was 2 days old. I took it out of the fridge and left it on the counter for about 5 hours because I forgot about it lol.
Home oven set to 525F. Preheated for about an hour. Pizza steel, top rack, 5 minute bake followed by broil for 2 minutes.
Fresh mozzarella pearls, pecorino romano grated, spicy soppressata. Topped with ricotta and hot honey after it came out of the oven.
Sauce was a can of peeled tomatoes; I added oregano, red pepper flakes, thyme, salt, and garlic powder then used an immersion blender.
Any tips would be greatly appreciated. The bigger and airier the crust, the better in my opinion! But, every time I've tried high hydration it's been a nightmare and doesn't rise at all. This was also much easier to work with than high hydration.
by _DannyG_