Ola.. Hey can you suggest who I can speak to about allowing [img] tags like the other forums?It's ALL about technique for the final pie to look how it does.
Ok the pic of my oven is here:http://i146.photobucket.com/albums/r261/mikedavid00/c02bd58d.jpg
This method was used through a lot of reading.
The idea is to build an oven within an oven.
I use non galzed terracotta tiles near the middle rack and directly on the bottom of the oven. I have a new fangled oven where the burners are below the sheet metal inside the oven. Alton Brown recommended this method.
Ontop of the tiles at the very bottom, I use TWO pizza stones on top of each other. These take 40 minutes or so to get to 600 (the bottom will rise above 600 if you use the oven within an oven method.
The pizza needs to go on bare skin on the pizza stones. It needs to be checked after a minute. Especially when using regular bread dough. The caputo handles the heat it much better.
After 2 minutes TAKE IT OUT!
Put it on a screen tray or another tray.
Put it back in.
Let it cook for another 3-5 minutes.
When making the pizza, PUT THE CHEESE ON COLD from fridge, and the peperoni on at room temp.
Oil the crust with oil. It seems to get more golden that way.
You will get a very, very thin, yet CRISP membrane around all the crust. You will hear a small crunch when you bite in, yet the inside it cotton candy. We need those insides to get a more stinky odour and that's what I'll be working on in the future as I play with different yeasts. I'm not a fan at all of the yeast I'm using. I just used IDY and do not like the results. Warm fermenting provided much more flavor though than the last batch. When I opened my oven for fermenting, I could smell the sour dough smell. I need it to be more extreme though.
I would consider my recipe to be the holy grail for Lehmann Caputo "00" Pizza. I'm not braging, but I cannot improve on this. You just have to cook it right.
I have a hunch though, that 1/4 bread flour mix with Caputo would be the perfect mix for my home oven.
I'm telling you, I wish you could see that extremely thin, crisp layer at the bottom. Paper thin.
Look at the pics and you will see this layer almost like paper thickness at the bottom. That was the crispy membrane that held up the pizza which I believe was the Caputo at work. I wish you could have tasted it. Also look at my toppings. Look at how the cheese did NOT separate from the oil. Put that cheese on the pizza as fridge cold as you can and ensure they are a thick shred.
Facts are, aside from flavor of the actual dough (you know my problem with the lack of flavor), I do believe this will become a holy grail dough recipe when I get the dough flavor under control and tinker with adding some bread flour.
Ask any more questions I'd be glad to answer them