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Center could have been slightly thinner.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (part skim, shredded, 130g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 3g of salt

Steps

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 660°F.
3. Rest dough until it reaches room temperature.
4. Add salt to the tomato sauce.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Place dough on steel; still on top 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 another 4 minutes.

Results:

• Top: https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m
• Bottom: https://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV

Dough noticeably thinner than last time.

According to this site, making the crust thinner should make it crispier.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 115g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

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.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

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.

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.

Center could have slightly thinner.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

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.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

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.

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.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

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.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

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.

Place on steel more carefully so it comes out circular.

Still too salty. Try 3g next time.

Ingredients

• Store-bought dough (1 pound)
• Crushed tomatoes (100g)
• Mozzarella (whole milk, shredded, 114g)

Then, for garnish:

• Oregano
• Fresh basil leaves
• 4g of salt

Steps

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.
5. Grate cheese.
6. Stretch the dough.
7. Dust the pizza peel with flour.
8. Remove excess flour from dough.
9. Place dough on peel.
10. Add the tomato sauce.
11. Add cheese.
12. Turn off broiler.
13. Place dough on steel; still on top rack.
14. Bake for 6 minutes.

Results:

• Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY
• Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ

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.

@tom-nassis asked:

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I think physical determinism (which the computer as a physical object must obey) and free will etc are not in any conflict because they describe different phenomena on different levels of emergence.

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The dough ended up too spread out, too big, so I tried to ‘compress’ it a bit, which creates wrinkles.

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.

The crust could be crispier.

Superseded by #1545. This comment was generated automatically.

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.

Too much salt. Try 3 or 4g next time.

Superseded by #1542. This comment was generated automatically.

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.

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 doing a single bake for about 5 minutes.

The center of the dough got a touch too thin and I ripped a small hole in it.