Testing out a 69% hydration dough ball. 400g. Baked at 550 for 8 min on a Pizza Steel! Feedback is welcome.
by WhatIPAsDoUHaveOnTap
15 Comments
adamcain112
Looks great to me
ChipotleAddiction
I’ve been trying to get more airiness and volume in my crusts just like this so I might need to try a higher hydration
This_Bid_6823
Looks like a $20-30 pie
CAFN8TD
👏
Bio_Menace
I actually went back to 65% from 70% because the pizza steel helps so much with oven spring (same temp as you)
Nice pie!
slong143
No feedback. But does feedme work? Nice pizza right there.
violamariachi
Could you share your dough recipe please? This looks so good
gladvillain
Curious to know what you were able to stretch 400g to
CaptainHalitosis
I have not been able to get the crust to have anywhere near that level of browning. For instance here is one I cooked last night, 70% hydration on a pizza steel in my home oven, clocked it at around 600 degrees with my IR thermometer. I did a par bake before topping as well. Any advice?
That might be the most perfect looking pizza I’ve ever seen. Both aesthetically but also for my taste. My last meal would be that exact pizza, + a little Italian sausage. Absolutely perfect 👌🏻
timstantonx
How many inches?
girafficlight
How do you cook it, pizza stone, pizza oven or thin pan?
MattyLovesPnutButter
great pie! got a little over stretched or maybe overly docked in the center
Hobgoblin84
Honestly the bottom and crust are a bit over done for me but the rise and airiness of the base look fantastic.
15 Comments
Looks great to me
I’ve been trying to get more airiness and volume in my crusts just like this so I might need to try a higher hydration
Looks like a $20-30 pie
👏
I actually went back to 65% from 70% because the pizza steel helps so much with oven spring (same temp as you)
Nice pie!
No feedback. But does feedme work? Nice pizza right there.
Could you share your dough recipe please? This looks so good
Curious to know what you were able to stretch 400g to
I have not been able to get the crust to have anywhere near that level of browning. For instance here is one I cooked last night, 70% hydration on a pizza steel in my home oven, clocked it at around 600 degrees with my IR thermometer. I did a par bake before topping as well. Any advice?
https://preview.redd.it/jy1t8jt701hg1.jpeg?width=5712&format=pjpg&auto=webp&s=d75f6c2c922b24704dc1c59efea5ecb1cbc3f39b
Recipe plz
That might be the most perfect looking pizza I’ve ever seen. Both aesthetically but also for my taste. My last meal would be that exact pizza, + a little Italian sausage. Absolutely perfect 👌🏻
How many inches?
How do you cook it, pizza stone, pizza oven or thin pan?
great pie! got a little over stretched or maybe overly docked in the center
Honestly the bottom and crust are a bit over done for me but the rise and airiness of the base look fantastic.