Given the recent bragging about microblisters with no info on technique, I decided to test a few of the variables we all recognized as being important for development of microblisters on the crust.
These were cold fermented for ~48 hrs (should have gone longer, will do that next time) with 2% diastatic malt powder, sourdough. I baked both on preheated steel (550f convection bake) and brushed the crust with olive oil pre bake.
The top crust was cooked first, with no steam. I boiled some water and poured it into a preheated baking tray after launching the second pizza, and I noticed the microblisters are significantly more pronounced in the second pizza, where the main variable changed was the steam.
The steam was evaporated by the time it was done baking, so I’m gonna try it with more next time and see what happens.
Please chime in with anything you want to know or share!
Top is a pepperoni pizza with homemade hot honey and pickled peppers, Scamorza, parm and pecorino romano.
Bottom is a zucchini lemon Kalamata olive feta ricotta pizza.
by carnitascronch
28 Comments
holy shit. nice work!
Thanks for sharing.
Nice work! I’m gonna give this a try on my next bake.
Being to lazy to read it.. Jesus they look good..
Where did you place the baking tray in relation to your pizza steel? Above or below?
Steam huh. That’s interesting. Wonder if a neutral avocado oil would work too
Can you post a pic of your oven set up? With the steam stuff. I’m fermenting dough to experiment on Sunday after that d-bag post about the blisters also and ignoring all the questions
Thanks! Been chasing this too. How much water did you add?
If I have ham as a topping and use this technique…I better prepare for an unforgettable luncheon.
Wouldn’t mind trying a bunch of that pepperoni pizza? It looks fantastic.
Steam does make for a nicely glasslike crust with. Bubbles à la sourdough style baking as well. However, I think the secret for what we’ve been seeing lately is a very strong coating of a high smoke point oil (ex. Avocado) but also how dry and cold the dough is. Should only be left out for ~45-1hr before stretching (without a cover for better drying out) and the top that was exposed to air should be the side used for toppings.
Boiling water is the opposite of what I have seen with steam creation. Try a preheated tray or even a cast iron pan and put ice cubes in.
That is such a low pizza cooking temperature, I’m shocked
Maybe nothing but I’m wondering what brushing the crust with water would do. I have a piezano, so no idea how to add steam.
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Hell yeah good job
Great color on that crust. What hydration did you run the dough at?
Great color on that crust. What hydration did you run the dough at?
Thank you for sharing and not gatekeeping. Interesting read
Looks great
I blister my sourdough loaves with extra steam. makes sense
I love big bubbles in the bread.
My microblister was significantly improved by simply upgrading my steel. Went to 1/2″ and haven’t looked back. Have to be disciplined on preheating, no less than one hour.
All looking very tasty. You have the skills. 🍕🍻
For me I’ve found 90% of the time the difference between achieving micro blisters and not is pre oiling the crust vs not
What % of IDY for the cold ferment?
Do you put any oil in your dough or on the edge? My local pizza shop has micro bubbles and crispy outer layer and I’m curious if that’s oil.