This one was a lazy one. Just Trader Joe’s dough that I had frozen. I over proofed it in the sun so it would stretch to fit my pan.
I usually make jim laheys no knead dough and mess with the hydration/salt/proofing time.
3 Likes
my dough yesterday was quick, 2 cups bread flour, around a cup of water, 1 tsp yeast, half tsp salt, some evoo. combined with dough whisk, let it rise, covered, 4 h at room temp. worked out well for a winged dough!
I made this with the remainder of my dough this afternoon. Baked at 475⁰F.
5 Likes
Nice looks delicious!
2 Likes
Caputo Flour has 12 pizza recipes on their site
3 Likes
This is the nerdiest pizza article I’ve ever seen.
3 Likes
i made a 1 cup of flour /quarter recipe to make one pizza ( 1 cup bread flour, around 1/3 cup water, around 1/5 tsp yeast, 1 tsp olive oil, 1/2 tsp sea salt), with a 3 h rise yesterday. baked at 475 for 14 minutes on an upside down pizza pan
I think I’ll go ahead and buy a pizza steel and pizza peel. I was looking at the Ooni stainless pizza steel online last night.
3 Likes
I like using a stone in my regular old electric oven (got it a few years ago before the steels were the new “hot” thing). It might sound like overkill, but I also recommend two pizza peels: one wooden for building and launching into the oven and one metal for retrieving (and moving during cooking if needed). Metal is too conductive so if you build the pie on it you can’t get it to slide off (at least I couldn’t easily). Wood is too thick to get under the pizza easily. A light dusting of flour or corn meal keeps everything sliding.
3 Likes
Agree about the different merits of wood and metal peels.
2 Likes
thank you for the recs.