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I learned in #1535 that mixing the salt into the tomato sauce is a far better approach. It spreads the saltiness evenly across the pie.
During parbaking, the pizza burnt slightly in the middle, on top. Next time, I can probably reduce the parbake time to 2 minutes. Or I could just move the steel to the middle rack before placing the pizza on it and do a single bake for about 5 minutes.
The dough was bland and hard/tough.
Describing it as “not very crispy” is vague. That could mean it was too soft or too hard. In reality, it was too hard.
I now think that heat wasn’t that big of a problem; I believe I overcooked the dough.
In #1535, I learned that my steel reaches around 620°F under the broiler. That’s plenty hot to make pizza at home.
Improved since #1515 but could still be better.
The center of the dough got a touch too thin and I ripped a small hole in it.
I don’t think I’m ready for that. It’s an added difficulty, another task to master; let’s get the other stuff right first. Once I’ve gotten pretty good at that, I can make my own dough.
Because then I would have expected burning on all sides of the undercarriage but only one side was burnt.
Maybe the center didn’t burn because it lifted up.
Remember to place the pizza on the steel before adding toppings.
Preheating the pizza steel on the gas burner possibly got the temperature up but it created an unevenness. The center of the steel was apparently much hotter than the rest, which is why the center of the pizza cooked faster (visible both on top and underneath).
The center lifted up while cooking, which is presumably why the leopard print is missing in the center.
Some burnt undercarriage. I don’t think it was because of the (possibly) increased heat but because I didn’t dust off the flower like I did last time.
Once I have the thermometer gun, I can compare the temperatures for preheating the steal on the burner vs oven, and how much the temperatures vary across the steel surface for each approach.
Improved in #1515 but I saw a video where someone par-baked the pizza and tomato sauce and then put the cheese on later.
I have since bought a thermometer gun so this will be easier to figure out.
The center dough was paper thin while the crust was a too thick.
I need to stretch the dough better so it’s more circular.
Next time, I could turn the broiler off. And if I have the steel on the top rack, I could maybe move it to the middle, but that could take time and let too much hot air out of the oven.
The toppings were done cooking much faster than the dough and started burning a bit toward the end.