On the journey to mastering the “at home pizza“, I started this journey six months ago. And I am finally getting somewhere that I am very pleased with! Struggled on the launch a little bit. Accidentally burned one side with the broiler.
This recipe was a 20% Poolish.
KA Bread Flour 175 g 70%
KA 00 Flour 75 g 30%
Water 162.5 g 65%
Salt 6.25 g 2.5%
Olive Oil 3.75 g 1.5%
Diastatic Malt Powder 0.5 g 0.2%
Sugar 0.5 g 0.2%
Active Dry Yeast 0.15 g 0.06%
Total fermentation time 72 hours.
I’ve had a hard time getting a really crispy undercarriage. Home oven is at 550°, on a pizza stone, preheated for one hour. Is it possible to get a really crispy undercarriage given these conditions? Or does it require a much hotter oven and steel?
by Jzaharek53
15 Comments
Great looking pie. For crispy crust, get a steel, 3/8-inch thick if you can.
Top quality.
Absolutely love how that crust looks. Great work!!
When you are Turing the pie on the steel, try and utilise all the still HOT spots on the steel. The crust is sucking the heat all the way through the bake. This is what I find anyway in a home oven.
That’s a beautiful thing
Great looking pie! I started the journey around the same time, and I would be thrilled with this result. Keep it up!
Digging that crust. Did you add olive oil to the crust before cooking?
That’s a BEAUTY
lovely! how did you use the broiler? did you olive oil AND water on the crust before baking? or just water?
Pizza looks great! Can you answer a couple noob questions for me? When you say 20% poolish, is that 20% of the Bread flour, OO flour and water listed in these numbers? and if so at what time and temperature are you doing it for? Thanks!
Looks amazing!!!!
Looks amazing!!!
oh nellie…………perfected to tho the top!
That pizza actually looks really good. Your fermentation and hydration look dialed in. The crispy bottom problem is super common with pizza stones because they lose heat quickly after the dough hits them. Steel tends to work better in home ovens since it transfers heat faster. I noticed a huge improvement in crust texture when I made that switch.
Well done mate, looks lovely