Could someone please take a look at my pizza and tell me what went wrong? I made it using a blend of high-gluten flour mixed with 20% cornmeal. I cold-fermented the dough for 48 hours, then preheated my baking steel in an oven at 230°C for 35 minutes—during which time I also took the dough out to let it come to room temperature and rest for the same duration. Despite all this, the finished pizza still doesn't look quite right. I'd love to know what the issue might be.
by Far_Management5823
1 Comment
Sure, a few questions
Why cornmeal?
Temp is too low. Home oven, guessing? Can it go to 260-80? Either way it’s very undercooked
What temp is your dough? Fridge to ready is usually 2 hours. Guessing you didn’t do that at all, based on your same time comment. So only 30 min out of the fridge? Your dough was probably 5 degrees. Should be closer to 20
What’s the hydration? It just doesn’t look good. And how much yeast? What’s the prep time before the 48 hours in the fridge?
I’d recommend finding a very, very basic same day recipe to start. Yes it’s better in the fridge but you’ve seemingly added variables to that you can’t manage yet
Finally, not sure what that sauce is but it’s something from a plastic bottle whether it’s meh sauce or ketchup. There’s plenty better to choose from