It seems Mozza is getting a more radical crust spring. Also, they seem to get these tiny little bubbles on the crust.
is that because a 500-550F oven cannot generate enough scorching heat to cause such spring?
Next time I make pizza, I'm going to use your modified recipe.
One question, is it OK to bake two pizzas at once, on two pizza stones in the oven (would I need to a midpoint rotation?). My kitchenaid non-convection oven goes to 500F max
WOW, I never knew my pizzas looked so similar to Mozza's.https://www.flickr.com/photos/133071441@N02/27214891814https://www.flickr.com/photos/133071441@N02/28443662832/https://www.flickr.com/photos/133071441@N02/28517613736/
Here is my formula and workflow.
Flour:King Arthur's Bread Flour 100%
Hoosier Hill Diastatic Malt:3%
Combine, flour, malt powder, and salt in a bowl.
In a separate large container, add yeast.
In another separate small bowl add butter and melt it, pour in honey. Mix butter and honey together
Add honey/butter mix to water.
Heat, honey, water, and butter mixture to 95*F in microwave.
Add mixture to yeast, stir till dissolved.
Sift in flour, malt and salt.
Combine, cover, and lest rest for 20 min.
Knead to smooth.
Oil dough ball and place in wine cooler
Ferment for 48 hours at 65*F in a wine cooler.
Reballed and re-kneaded at the 36 hour mark.
When stretching dough, DO NOT stretch the very edge, leave a thick "lip" of dough on the edge.
Baked at 550*F on stone at the 2nd lowest rack for 7ish mins.
Well that's my take.