Many stretch and folds (almost pretending I was making pan de cristal) later, this is a stupidly soft crust. Like a Neapolitan style.
I’m going to try this again soon with slightly lower hydration, more oil, more heat, and a pre-bake of the crust without toppings so it gets more of a chance to grow. Any suggestions are very welcome.
I didn’t actually follow a recipe as such. From memory though, it’s something like
With about four strengthening folds and a lot of EVOO in the skillet. Sorry if that’s too vague, this was very freeform. If you’re just starting out, I’d really recommend a beginner recipe with a video. I got my start with Brian Lagerstrom’s pizza recipe, and after doing it several times and getting better at breads in general I got confident enough to experiment. If you’re going to get into baking though, don’t make my mistake of waiting three years to get a Dutch oven. They’re a game changer.
Thank you!
83% hydration is pretty high for pizza. Gives lovely bubbles but makes browning hard.
It was an experiment. Next test is all same but 75%.