First post of my pizza's

[PizzaLou]

Great site! thought my first post i would show off my pizza's from this weekend.  Used Verasano's recipe with my italian sourdough starter. 22hr cold rise and a 3 hour countertop rise. Some of the best dough i have made. my balls were a little too big 315g resulted in bigger pies and some thicker pies when i didn't work it out enough. here are some pictures please comment. good or bad. mushroom was baby bell mushrooms, san marzano tomatoes, fresh mozzarella, and garlic, oregano.. then a cherry tomato, garlic, fresh mozz, pec romano.  then a buffalo chicken which was buffalo sauce, chicken, crumbled blue cheese, fresh mozz. and last picture is my final dough that i stretched out to 16" and fumbled it in oven (gotta show the bad with the good)

[PizzaLou]

Oh i forgot! cooked in my WFO with a floor temp of 800- 700 on the last few!
here's the oven and my margherita.

[Jackie Tran]

Welcome pizzalou, your pies look good along with the crumb as well.  Are you using bread flour?

[PizzaLou]

Welcome pizzalou, your pies look good along with the crumb as well.  Are you using bread flour?

Those were made with Caputo "00"
but i have had great results using KA bread flour. For some reason everything came together with this dough. I wasn't getting my starter activated enough in the past. i think i now have the hang of it..

[Jackie Tran]

Those were made with Caputo "00"
but i have had great results using KA bread flour. For some reason everything came together with this dough. I wasn't getting my starter activated enough in the past. i think i now have the hang of it..

PL, from your experience...what differences did you notice in the end product between using a BF and 00 in your WFO? 

Also, what is your hydration ratio and approximately how long were these pies baked for?  2min?

Chau

[PizzaLou]

PL, from your experience...what differences did you notice in the end product between using a BF and 00 in your WFO? 

Also, what is your hydration ratio and approximately how long were these pies baked for?  2min?

Chau

I bet my hydration was around 65%. when the oven floor was 800 the pies cooked in less than 90 seconds. my last few i wasn't managing the fire well and the floor got down in the low 700's so they took a little over 2 min.  I couldn't tell in the past between the bread flour and the "00" but now that i am up to 800+ and high hydration it seems to me that the "00" burns less..

[Jackie Tran]

That definitely makes sense PL.  Did you think the 00 pies tasted better or had better texture?  I'm sure the bread flour pies had more crunch?

[Frankie G]

Oh i forgot! cooked in my WFO with a floor temp of 800- 700 on the last few!
here's the oven and my margherita.

Beautiful pizza pizzalou... nice job.

[tinroofrusted]

Your pizzas look delicious, PizzaLou. And that oven!  Nice! 

TinRoof

[TheWalt]

Those look great! And you all are making me want to build a WFO. Time for some research.

[PizzaLou]

That definitely makes sense PL.  Did you think the 00 pies tasted better or had better texture?  I'm sure the bread flour pies had more crunch?

It's Hard for me to tell if they tasted better because my sourdough starter was spot on or if it was the difference in the flour. I think your right about the crispness of the bread flour. I plan on making two batches this saturday one with 00 and one with bread to expirement

[PizzaLou]

thanks for all the compliments