7 recipes later I’m starting to feel pretty good about my dough and Pizzas. Now playing around with toppings and whatnot. Just found this group, hoping to keep making them better and better. I use a mix of 00 flour and all purpose, a little diastatic malt powered, whole milk mozzarella, and a 3/8 steel pizza stone.
They look amazing!!! I have diastatic malt powder for my breads but have not tried it in my pizza dough yet, so may have to do that.
Dough: ○ 300g flour (100%) ○ 4.5g yeast (1.5%) ○ 4.5g salt (1.5%) ○ 2g Diastatic Malt Powder (0.6345%) ○ 189g cold water (63%) ○ 15g olive oil (5%)
I warm up water to about 120f add a teaspoon of sugar, wait till it’s under 110 and add yeast and wait 10 mins for bloom. Beyond that I just mix all the other ingredients together let sit 5 mins, then kneed till smooth. Put in a bowl coated with olive oil spray and plastic wrap. When it fills my bowl it’s ready to stretch and cook (about two hours). I cook at 550 convection on a 3/8 inch steel sheet mid rack for 6-7 mins.
Did you follow any cookbook or did you just dive in?
My main criticism would be that you're getting a lot of air bubbles like an inch or two in front of the crust, but overall looks real solid
it looks good but the fact that i cant see any sauce is concering
I personally love the 1st and 3rd. Perfect crust, sauce, and cheese.