Totally ran out of wood for the outdoor oven so I thought I would see how the oven inside would compare. Its actually not that bad! I used a pizza stone in the oven and cranked it to 550*F mid rack, then the last 20-30 seconds or so I switched to broil and moved the pizza to the top rack. The pepperoni is the "Hormel Cup N Crisp" package.
Heres the dough recipe I been using a while and like it…
I make a poolish the night before and let it sit out on the counter…
- Water – 125 grams
- Flour – 125 grams
- Yeast – 0.5 teaspoon
- Honey – 0.5 heaping teaspoon
A couple hours before making the pizza I add these to my pooolish…
- Flour – 50 grams
- Salt – 1 heaping teaspoon
- Yeast – 0.5 teaspoon
After mixing in a mixer and shaping into a ball I let it rest an hour and thats it. Ready to go.
by RedKard76
10 Comments
If I saw that coming to my table at a restaurant I would be super excited. That’s my perfect pizza. Nice job
Nice!
I think 45-60 more seconds on that broil. Besides that this looks great!!
It looks perfect
I dunno, I think it looks like it didn’t work out. Best send that my way, I’ll make sure to hide the evidence for ya.
This looks great. I did the same last week and I’m beginning to consider using my oven more when it’s cold outside.
Words of wisdom,…..”never run out of WOOD”. It’s always advisable to have “good wood”. Just sayin.
It looks amazing!
Honestly I would eat that
However, this is driving me crazy, you use grams for half the ingredients but not the other half 😭