Are you making pizza this weekend??
If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?
Are you making pizza this weekend??
If so what is your plan? What kind of dough or prep? What style? How are you going to bake it? Any changes from last time you made pizza?
My neighbors keep bugging me to get back into the game and sling some pies for the neighbor hood, so I’m planning on prepping 4 400 gram dough balls this weekend. I’m still using the King Arthur high gluten (14%) flour in my standard recipe. Its been a bit cooler, but we’re still in the 60%+ humidity range (as usual).
I replaced the synthetic stone in my qstove a few weeks ago with a 3/8ths baking steel. That seems to have made the difference on getting a nicely bit of charring on the bottom, but I still have an issue with heat transfer from the inside to the outside. I want to try getting my stove up to around 900 degrees on the steel, then turn the heat way down and let the stone come down to maybe 750, with very little heat on the top. I’m going to try and get the heat on the steel extremly uniform, and hopefully have enough banked to fully cook the bottom with out having to rely on heat transfer. I really wish this thing had flame hitting the bottom of the stone/ steel directly.
I’ve been using King Arthur’s crispy cheesy pan pizza recipe for years. I just use all-purpose flour and a 10" cast iron pan, and the results have been great every time.
I started buying 25lb bags of restaurant bread flour, which is at around 13-14%. Significantly cheaper than King Arthur and essentially the same quality. I’ll have 5 lbs in my cupboard and store the rest in a freezer in 5LB bags until need for use. Works really well.
That sounds way too hot! My steel can get too hot and will burn my pizzas before the toppings cook through and the cheese melts, and that’s just heating it to 550°F for long enough.