Pizza night tonight. Decided on an inside cook and fortunately I did. A shower hit at 6 pm on the dot, would have been cooking my second one. Neighbor to the right is taking care of her elderly Mom and needs all the help she can get at times, so I offer to give her some of my experimental pizzas (she got the first two). Neighbor on the left needed something to eat because his wife took her daughter and mine to go furniture shopping (for them not us). He got pizza #3.
Made three doughs yesterday and let them in the fridge overnight. Half bread flour, half KA Sir Lancelot high gluten flour. They were fun to work with, I think I stumbled on a good thing. Our pizza had a real nice flavor and bite to the crust. I formed them into a disk, rested under a paper towel for 10 minutes, then formed the pizza. Would pull a dough as a pizza cooked, worked out well. Got all four done in about 30 minutes. Kept my wife on her toes as she was the delivery "boy" tonight (daughter shopping, son working, other daughter away on vacation). Of course the neighbors pies were delivered in a pizza box (I think it's a nice cheap touch, need to give positive vibes up front in case it isn't my best effort).
Sauce was a simple passata with a bit of garlic and Italian spice, cooked for about 5 minutes and cooled. Cheese was a base of ground romano with shredded provolone on top. Average cooking time was about 6 minutes, pizza stone hung at 523, pizza steel on top was 505 after the first cook. Didn't have to worry about burning the bottom of the crust if I left it on 10 seconds too long, there is something good about that, much less stressful cook.
Wifey went back for a third piece, she said ours could have been cooked longer, I was worried that she likes a thick soft crust. Guess I'll do that one longer next time (which I prefer).
Made three doughs yesterday and let them in the fridge overnight. Half bread flour, half KA Sir Lancelot high gluten flour. They were fun to work with, I think I stumbled on a good thing. Our pizza had a real nice flavor and bite to the crust. I formed them into a disk, rested under a paper towel for 10 minutes, then formed the pizza. Would pull a dough as a pizza cooked, worked out well. Got all four done in about 30 minutes. Kept my wife on her toes as she was the delivery "boy" tonight (daughter shopping, son working, other daughter away on vacation). Of course the neighbors pies were delivered in a pizza box (I think it's a nice cheap touch, need to give positive vibes up front in case it isn't my best effort).
Sauce was a simple passata with a bit of garlic and Italian spice, cooked for about 5 minutes and cooled. Cheese was a base of ground romano with shredded provolone on top. Average cooking time was about 6 minutes, pizza stone hung at 523, pizza steel on top was 505 after the first cook. Didn't have to worry about burning the bottom of the crust if I left it on 10 seconds too long, there is something good about that, much less stressful cook.
Wifey went back for a third piece, she said ours could have been cooked longer, I was worried that she likes a thick soft crust. Guess I'll do that one longer next time (which I prefer).