Your pizzas look tasty. How did you like them compared to the others you made before?
Thanks Norma, I'm finding im liking these latest the best.
when i did the experiment with a lot of oil, i could really tell how it changed the texture it was very tough/leather like and crunchy.
now with the sugar, im getting the crispness i like on the outside, while keeping a soft chewy center.
im using about 13 oz dough 5 oz sauce and 8oz of cheese each time (large chunks)
still in the 5-6 minute bake range, 520F stone temp , still perfecting my broiler use.
avoiding any par-bake, i have found that shaking the peel too much is counter productive, especially with higher hydration dough. I now flour my peel (half semolina/half AP flour (also use this mix before stretching)
put the dough on , put the sauce, and cheese /other toppings then and only then, right before loading into the oven , i shake it and it comes loose. Shaking before hand just makes it harder to come off the peel when i actually need to put it in the oven.
also i didn't take a pic, but i made my best white pie 2 weeks ago. heated garlic and onion in some EVO, added ricotta,white wine, oregano,thyme and a package of frozen spinach (defrosted).
it was just as good as the local place that got me hooked on it, they use artichokes too but i couldnt tell much a difference without