I feel like this adheres to rule #1 🤞🏼
I made pizza dough for the first time today.
Mixed 300g AP flour, 175g water, 50g active starter, 5g salt, and 15g olive oil in a stand mixer with the dough hook until smooth and hardly sticky. Let it rise for 8ish hours, and split evenly into 2 balls.
This was half a recipe that was supposed make 4, but since it was my first time I cut it in half to test it. Next time I’ll make the full recipe but divide into 3 instead of 4. I feel like these were ever so slightly too small for my liking.
I cooked at 425F but I think it needed to be 450 to brown more. It was still crispy and delicious though!
by Early_Elderberry8831
13 Comments
I’ll allow it!
Can i give you some tips on the browning? It’s shaped super well though!!
Get a pizza steel, crank your oven as high as it will go, and preheat it with the steel in there for at least half an hour and you’ll get better browning.
Pizza in a home oven should always be cooked at the highest possible setting for the oven. This is what I get out of a pretty crappy home oven: [https://www.reddit.com/r/Pizza/comments/1jlexgo/i_prefer_the_results_out_of_my_home_oven_versus/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button](https://www.reddit.com/r/Pizza/comments/1jlexgo/i_prefer_the_results_out_of_my_home_oven_versus/?utm_source=share&utm_medium=web3x&utm_name=web3xcss&utm_term=1&utm_content=share_button)
the underside is perfectttt
edit: for my personal enjoyment. yall strict
It’s allowed! Now CRANK THAT TEMP UP! 🌡️🌡️🔥
Crank that thang up as hot as she’ll get for better crust.
Get yourself a pizza stone/steel and a pizza peel.
Dust the bottom with cornmeal for a better crunch.
And DEFINITELY use the most gluten-packed flour you’ve got on hand for the extra chewiness.
Not bad for a first try, looks like you’ll have to make more 😉
No I don’t like this sorry
Homemade pizza is one the best. looks thick and delicious
Whenever I make pizza at home, I preheat my oven as high as it will go with my cast iron pan inside upside down. Then after about 30 minutes when I feel like it is plenty hot, I switch it to broil then add my pizza right on top of the bottom of the pan. Obviously if you have a pizza stone or steel then use that, but the moral is I have never once complained about a pizza being made in too hot of an oven, only too cold of one.
I think so
Also come over to r/pizza, I’ve been really enjoying it recently!
Pizza is bread, but /r/pizza exists.
I use two stones-one on top rack and one on bottom (Old Stoney) , I use 40% Ana OO – 60% AP. Heat oven to 500. 3 min on bottom 3 on top…. Money!!!