Anything Pizza

French bread pizza last night. This was the wifes. I made mine on garlic bread because I'm a piggy

 

Whats the secret to crispy crust and soft interior? I made diominoes knockoff recipe but it wasnt crispy outside.

 

I don’t eat Dominos barely ever but some of them use oil in the bottom of a pan to almost fry the bottom of the crust.

Others use high heat and a stone to crisp it up.

 

Yeah even the top has a crisp crust also

 

I saw a cooking show recently where they discussed this. It had to do with moisture content. The moisture expands as it evaporates and makes the crust puff up.

Maybe your dough was too moist?

Or, maybe brush the crust with olive oil or melted butter before baking.

It works for garlic bread.

 

Dunno still learning

https://lingeralittle.com/pizza-dough-by-hand/

 

Damn. Now I want pizza. And, I had pizza for dinner!

 

I love pizza

 

In the oven I've had the best luck getting crispy pizzas using a pizza screen and high heat (525F). I feel like the open mesh helps the crust lose moisture and cook more quickly and thoroughly. Convection also helps if your oven has that setting.

 

What kind of flour you using?

 

Great River All Purpose from Costco. Bread flour will work fine too. I don't think your issue is too much moisture in the dough, your recipe has a 41.6% hydration rate, my normal recipe is 58%. Here's a pepperoni pizza I made last week that came out nicely.

 

What recipe do you use? That looks great!

 

This is the recipe I normally use. Did a bunch of searching on the Forno Bravo forums to get a feel for the ingredient ranges

500g flour
290ml water
5g dry yeast
13g salt
2tbl olive oil
1 tsp honey (or sugar)
5g Diastatic Malt Powder (optional, but recommended)
1.5g garlic powder (optional)

Add honey, olive oil and yeast to water, then incorporate the dry ingredients. Knead by hand or with a stand mixer for 4-5 minutes or until the dough passes the windowpane test. Recipe makes three 270-280g dough balls. Cold ferment them for at least 2 days, sweet spot is 3-5 days.

This article improved my pizza making more than anything:

https://slice.seriouseats.com/2010/09/the-pizza-lab-how-long-should-i-let-my-dough-cold-ferment.html

 

sounds like a good recipe thanks! I have to find some of the malt powder.

*edit-- ordered

 

You sure these are right measurements? I followed them and the water was lacking.

 

Yea, I just double checked it. 500 grams of flour and 290 milliliters of water. 58% hydration. Should be equal to about 1 1/4 cups of water, but I use one of these to measure the water:




The flour should be weighed ideally, but it usually ends up being around 3 rounded cups worth. I make exclusively thin crust pizzas, if you're wanting a thicker crust you might consider bumping the hydration up to 65-70%. Could also just be the differences in flour being used.

https://pizzaotherbread.wordpress.com/2016/02/28/pizza-dough-hydration-trial/

 

I think my scale was off...

 

Thing was cranking
Took like 2 min each lol


I don’t think I posted the finished peel on this thread yet:

 

Well that other batch ratios were off but it tastes good considering i messed it up! So started again, but i figured out what happened last time was, the scale was sitting on something soft so it made it have inaccurate readings! The second batch should be good monday

 

Nice. Pizzas look like they turned out (blazing heat helps) and that is one nice peel.