Revisions of #1505

Contributors: Dennis Hackethal
First try
## Ingredients↵
↵
- Store-bought dough (1 pound)↵
- Crushed tomatoes (120g)↵
- Mozzarella (part skim, 77g)↵
↵
Then, for garnish:↵
↵
- Oregano↵
- Fresh basil leaves↵
- A dash of salt↵
↵
## Steps↵
↵
1. Preheat pizza steel for 45 min on middle rack with broiler on (was somewhere between 450 and 500°F).↵
2. Rest dough at room temperature for 20 min (per instructions on the label).↵
3. Stretch the dough.↵
4. Dust the pizza peel with flour and place pizza on peel.↵
5. Add tomato sauce.↵
6. Add cheese.↵
7. Put pizza in oven (on pizza steel).↵
8. Bake for about 10 minutes.↵
↵
The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.

Ingredients

  • Store-bought dough (1 pound)
  • Crushed tomatoes (120g)
  • Mozzarella (part skim, 77g)

Then, for garnish:

  • Oregano
  • Fresh basil leaves
  • A dash of salt

Steps

  1. Preheat pizza steel for 45 min on middle rack with broiler on (was somewhere between 450 and 500°F).
  2. Rest dough at room temperature for 20 min (per instructions on the label).
  3. Stretch the dough.
  4. Dust the pizza peel with flour and place pizza on peel.
  5. Add tomato sauce.
  6. Add cheese.
  7. Put pizza in oven (on pizza steel).
  8. Bake for about 10 minutes.

The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.

Version 1 · #1505 · Dennis Hackethal · 24 days ago

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Add pics of the results
 23 unchanged lines collapsed
The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.that.↵
↵
Results:↵
↵
- https://drive.proton.me/urls/SWE626NJKW#IQaJLZim5HZD↵
- https://drive.proton.me/urls/XGNSHXQDM8#ePyj0dPmg2xg
 23 unchanged lines collapsed

The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.

Results:

Version 2 · #1506 · Dennis Hackethal · 24 days ago
6 comments: #1507, #1509, #1511, #1513, #1514, #1542

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Second attempt. Better shape, better taste due to more cheese and salt and possibly higher heat.
 3 unchanged lines collapsed
- Crushed tomatoes (120g)↵
-(100g)↵
- Mozzarella (part skim, 77g)↵
↵
Then,(whole milk, shredded, 150g)↵
↵
Then, for garnish:

 3 unchanged lines collapsed
- A dash3-4 dashes of salt

 3 unchanged lines collapsed
1. Preheat pizza steeloven for 45 min on middle rack with broiler on (was1 hour. Ends up somewhere between 450 and 500°F).↵
2.500°F.↵
2. Preheat pizza steel for 1 hour on gas range (biggest burner). Reached about 565°F in the center.↵
2. Rest dough at room temperature for 20 min (per instructions on the label).↵
3.about 50 min.↵
3. Stretch the dough.↵
4.dough.↵
5. Add tomato sauce.↵
6. Add cheese.↵
7. Dust the pizza peel with flour and place pizza on peel.↵
5. Add tomato sauce.↵
6. Add cheese.↵
7. Putpeel.↵
8. Place pizza on steel and put in oven (on pizza steel).↵
8.oven.↵
8. Bake for about 105 minutes.↵
9. Move to bottom rack, bake for 3 more minutes.

The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.↵
↵
Results:↵
↵
- https://drive.proton.me/urls/SWE626NJKW#IQaJLZim5HZD↵
- https://drive.proton.me/urls/XGNSHXQDM8#ePyj0dPmg2xgthat.↵
↵
Results (markedly better than last time):↵
↵
- Above: https://drive.proton.me/urls/618VS4BQ1W#y1YUOlucAiip↵
- Undercarriage: https://drive.proton.me/urls/8AC14GW1Y4#IvlgkJTyLfb9↵
- Slice: https://drive.proton.me/urls/RPWZT8TSGC#vrONWXDkxIA5
 3 unchanged lines collapsed
  • Crushed tomatoes (100g)
  • Mozzarella (whole milk, shredded, 150g)

Then, for garnish:

 3 unchanged lines collapsed
  • 3-4 dashes of salt
 3 unchanged lines collapsed
  1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.
  2. Preheat pizza steel for 1 hour on gas range (biggest burner). Reached about 565°F in the center.
  3. Rest dough at room temperature for about 50 min.
  4. Stretch the dough.
  5. Add tomato sauce.
  6. Add cheese.
  7. Dust the pizza peel with flour and place pizza on peel.
  8. Place pizza on steel and put in oven.
  9. Bake for about 5 minutes.
  10. Move to bottom rack, bake for 3 more minutes.The main challenge with baking pizza at home is that home ovens don’t get hot enough for the dough to bake properly. The pizza steel is supposed to help with that.

Results (markedly better than last time):

Version 3 · #1515 · Dennis Hackethal · 19 days ago
9 comments: #1507, #1511, #1513, #1519, #1521, #1522, #1525, #1542, #1562

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Update link to picture of undercarriage
 30 unchanged lines collapsed
- Undercarriage: https://drive.proton.me/urls/8AC14GW1Y4#IvlgkJTyLfb9↵
-https://drive.proton.me/urls/VG7N7A0T60#QuIYGYTL8hoU↵
- Slice: https://drive.proton.me/urls/RPWZT8TSGC#vrONWXDkxIA5
 30 unchanged lines collapsed
Version 4 · #1524 · Dennis Hackethal · 19 days ago
9 comments: #1507, #1511, #1513, #1519, #1521, #1522, #1525, #1527, #1542

↓

Third try
 10 unchanged lines collapsed
- 3-4 dashes5g of salt

 4 unchanged lines collapsed
2. Preheat pizza steel for 1 hour30 min on gas range (biggest burner). Reachedtop rack underneath broiler, reaches about 565°F in the center.↵
2.620°F.↵
3. Rest dough at room temperature for about 50 min.↵
3. Stretch the dough.↵
5.1.5 hours. It felt like it had reached about room temp.↵
4. Add salt to the tomato sauce.↵
6. Add cheese.↵
7.sauce.↵
5. Grate cheese.↵
6. Stretch the dough.↵
7. Dust the pizza peel with flour.↵
8. Remove excess flour and place pizzafrom dough.↵
9. Place dough on peel.↵
8.peel.↵
10. Add the tomato sauce.↵
11. Add cheese.↵
12. Place pizzadough on steel and put in oven.↵
8.steel; still on top rack with the broiler on.↵
13. Bake for about 5 minutes.↵
9.2.5 minutes.↵
14. Take out to add cheese.↵
15. Move to bottom rack, bake for 3 more minutes.↵
↵
The main challenge with baking pizza at home is that home ovens don’t get hot enoughrack for the dough to bake properly. The pizza steel is supposedanother 2.5 minutes.↵
16. Move back to help with that.↵
↵
Resultstop rack for 1 min.↵
↵
Results (markedly better again than last time):

- Above: https://drive.proton.me/urls/618VS4BQ1W#y1YUOlucAiip↵
- Undercarriage: https://drive.proton.me/urls/VG7N7A0T60#QuIYGYTL8hoU↵
- Slice: https://drive.proton.me/urls/RPWZT8TSGC#vrONWXDkxIA5Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR↵
- Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G↵
- Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz↵
↵
Got the thermo gun today and played around with it. If I put the steel on the bottom rack (which is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.↵
↵
The dough came out really good this time. It was light and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it – I think that’s why it got so hard last time.↵
↵
I found myself moaning as I ate this pie and wanting more afterwards.
 10 unchanged lines collapsed
  • 5g of salt
 4 unchanged lines collapsed
  1. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.
  2. Rest dough at room temperature for about 1.5 hours. It felt like it had reached about room temp.
  3. Add salt to the tomato sauce.
  4. Grate cheese.
  5. Stretch the dough.
  6. Dust the pizza peel with flour.
  7. Remove excess flour from dough.
  8. Place dough on peel.
  9. Add the tomato sauce.
  10. Add cheese.
  11. Place dough on steel; still on top rack with the broiler on.
  12. Bake for 2.5 minutes.
  13. Take out to add cheese.
  14. Move to bottom rack for another 2.5 minutes.
  15. Move back to top rack for 1 min.

Results (markedly better again than last time):- Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR
- Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G
- Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz

Got the thermo gun today and played around with it. If I put the steel on the bottom rack (which is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.

The dough came out really good this time. It was light and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it – I think that’s why it got so hard last time.

I found myself moaning as I ate this pie and wanting more afterwards.

Version 5 · #1535 · Dennis Hackethal · 18 days ago
9 comments: #1513, #1536, #1537, #1544, #1545, #1547, #1549, #1565, #1569

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Fourth try
 4 unchanged lines collapsed
- Mozzarella (whole milk, shredded, 150g)↵
↵
Then,114g)↵
↵
Then, for garnish:

 3 unchanged lines collapsed
- 5g4g of salt

 3 unchanged lines collapsed
1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.↵
2.around 450°F.↵
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.↵
3.630°F.↵
3. Rest dough at room temperature for about 1.5 hours. It felt likeuntil it had reached aboutreaches room temp.↵
4.temperature.↵
4. Add salt to the tomato sauce.

 7 unchanged lines collapsed
12. Turn off broiler.↵
13. Place dough on steel; still on top rack with the broiler on.↵
13.rack.↵
14. Bake for 2.5 minutes.↵
14. Take out to add cheese.↵
15. Move to bottom rack for another 2.5 minutes.↵
16. Move back to top rack for 1 min.↵
↵
Results (markedly better again than last time):↵
↵
-6 minutes.↵
↵
Results:↵
↵
- Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR↵
-https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY↵
- Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G↵
- Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz↵
↵
Got the thermo gun today and played around with it. Ifhttps://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ↵
↵
Not quite as good as last time. I put the steel onovercompensated and the bottom rack (whichwasn’t thin enough. The crust is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on,my weakest skill, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.↵
↵
Thetasted doughy and solid, not light and crispy.↵
↵
The doughcame out really good this time. It was lightnice and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it –circular this time until I think that’s whyplaced it on the pizza steel. It got so hard last time.↵
↵
I found myself moaning as I ate this pie and wanting more afterwards.kinda skewed, not sure why.
 4 unchanged lines collapsed
  • Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

 3 unchanged lines collapsed
  • 4g of salt
 3 unchanged lines collapsed
  1. Preheat oven for 1 hour. Ends up somewhere around 450°F.
  2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  3. Rest dough until it reaches room temperature.
  4. Add salt to the tomato sauce.
 7 unchanged lines collapsed
  1. Turn off broiler.
  2. Place dough on steel; still on top rack.
  3. Bake for 6 minutes.

Results:

Not quite as good as last time. I overcompensated and the bottom 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.

Version 6 · #1551 · Dennis Hackethal · 15 days ago
3 comments: #1547, #1552, #1553

↓

 34 unchanged lines collapsed
Not quite as good as last time. I overcompensated and the bottomcenter 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.
 34 unchanged lines collapsed

Not quite as good as 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.

Version 7 · #1554 · Dennis Hackethal · 15 days ago
3 comments: #1547, #1552, #1553

↓

 36 unchanged lines collapsed
The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.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.
 36 unchanged lines collapsed

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.

Version 8 · #1555 · Dennis Hackethal · 15 days ago
5 comments: #1547, #1552, #1553, #1556, #1560

↓

 4 unchanged lines collapsed
- Mozzarella (whole milk, shredded, 114g)↵
↵
Then,115g)↵
↵
Then, for garnish:

 34 unchanged lines collapsed
 4 unchanged lines collapsed
  • Mozzarella (whole milk, shredded, 115g)

Then, for garnish:

 34 unchanged lines collapsed
Version 9 · #1557 · Dennis Hackethal · 15 days ago
5 comments: #1547, #1552, #1553, #1556, #1560

↓

Fifth attempt
 4 unchanged lines collapsed
- Mozzarella (whole milk,(part skim, shredded, 115g)↵
↵
Then,130g)↵
↵
Then, for garnish:

 3 unchanged lines collapsed
- 4g3g of salt

 4 unchanged lines collapsed
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.↵
3.660°F.↵
3. Rest dough until it reaches room temperature.

 8 unchanged lines collapsed
12.Turn off broiler.↵
13. Place dough on steel; still on top rack.↵
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 for 6another 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.
 4 unchanged lines collapsed
  • Mozzarella (part skim, shredded, 130g)

Then, for garnish:

 3 unchanged lines collapsed
  • 3g of salt
 4 unchanged lines collapsed
  1. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.
  2. Rest dough until it reaches room temperature.
 8 unchanged lines collapsed
  1. Place dough on steel; still on top rack.
  2. Bake for 2.5 minutes.
  3. Turn off broiler and set oven to 450°F.
  4. Move to bottom rack.
  5. Bake for another 4 minutes.
 3 unchanged lines collapsed

Dough noticeably thinner than last time.

Version 10 · #1559 · Dennis Hackethal · 14 days ago
3 comments: #1547, #1563, #1567

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Sixth try
 3 unchanged lines collapsed
- Crushed tomatoes (100g)↵
-(135g)↵
- Mozzarella (part skim, shredded, 130g)

 10 unchanged lines collapsed
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 660°F.↵
3.630°F.↵
3. Rest dough until it reaches room temperature.

 3 unchanged lines collapsed
7. Dustthe pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.↵
10. Add the tomato sauce.↵
11. Add cheese.↵
12.peel.↵
12. Place dough on steel; still on top rack.
13. Bake for 2.52 minutes.
14. Turn off broilerTake out and set oven to 450°F.↵
15. Move to bottom rack.↵
16.add sauce and cheese.↵
15. Bake for another 41.5 minutes.

 3 unchanged lines collapsed
- Top: https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m↵
-https://drive.proton.me/urls/F39AZW3SW8#Z91hQA29jWxV↵
- Bottom: https://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV↵
↵
Dough noticeably thinner than last time.https://drive.proton.me/urls/Y8VXB0M114#zkTrWfPfo7wc
 3 unchanged lines collapsed
  • Crushed tomatoes (135g)
  • Mozzarella (part skim, shredded, 130g)
 10 unchanged lines collapsed
  1. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.
  2. Rest dough until it reaches room temperature.
 3 unchanged lines collapsed
  1. Dust peel with flour.8. Remove excess flour from dough.9. Place dough on peel.
  2. Place dough on steel; still on top rack.13. Bake for 2 minutes.14. Take out and add sauce and cheese.
  3. Bake for another 1.5 minutes.
 3 unchanged lines collapsed
Version 11 · #1570 · Dennis Hackethal · 13 days ago
4 comments: #1547, #1571, #1572, #1573

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New revision