Activity
Dennis Hackethal revised idea #1557. The revision addresses ideas #1552, #1553, #1556.
13 days ago · ‘Baking Pizza in a Home Oven’Fifth attempt
4 unchanged lines collapsed- Mozzarella(whole milk,(part skim, shredded,115g)↵ ↵ Then,130g)↵ ↵ Then, for garnish:3 unchanged lines collapsed-4g3g of salt4 unchanged lines collapsed2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about630°F.↵ 3.660°F.↵ 3. Rest dough until it reaches room temperature.8 unchanged lines collapsed12.Turn off broiler.↵ 13.Place dough on steel; still on toprack.↵ 14.rack.↵ 13. Bake for 2.5 minutes.↵ 14. Turn off broiler and set oven to 450°F.↵ 15. Move to bottom rack.↵ 16. Bake for6another 4 minutes.3 unchanged lines collapsed- Top:https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY↵ -https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m↵ - Bottom:https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ↵ ↵ Not quite as good ashttps://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV↵ ↵ Dough noticeably thinner than last time.I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.↵ ↵ The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.↵ ↵ Waiting for the dough to reach room temp before stretching makes a big difference; much easier.↵ ↵ I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.