First two pics are dough off the hook, third is from the bottom in a glass container, at least that's what I understood you wanted.
Actually, I wanted a shot of the bottom of the glass container right before stretching. That's the shot that tells you if the yeast quantity is correct and if the dough is properly fermented.Oven Temps after 1:45 preheat
oven ceiling edge: 502F
Let's see what 2 hours brings you. Your gas bill might be a bit higher, but, based on the thermostat temp of 480, I think we can push this a bit more.
I'm curious, can the lower deflector be safely removed after pre-heating?
Also, from here on out, don't worry about edge temps, just center temps/probe temps. (hearth center, ceiling center, secondary ceiling center, probe temp, oven ceiling temp)
Wow, 608 in an oven not meant to go over 485 that's crazy. It may be very normal to some people here but personally I didn't know this was possible.
The beauty of science
If you have an understanding of how hot air behaves, you can do a lot with it.It had some good NY chewiness going on but just the same as last time, the outermost part of the crust was still crunchy. Definitely not as much as last week's, but it was still there.
Throughout this process we've celebrated plenty of victories and I expect to celebrate many more, but, in the midst of all our positive developments, this is one development that concerns me. I don't think it's insurmountable, but... from the flop photo, it appears you're getting a huge amount of flop (more than typical), so we can't really push the hydration that much higher to fight the crunchiness in the rim. We're going to increase the hydration, work on the stretch (see below) and, hopefully, with a 2 hour pre-heat, decrease the bake time a bit further and then proceed from there. This crunchiness might be related to elevation or maybe it's a flour thing. We'll see.
How much crunch are you getting at the tip? None, right?
Try one pizza with the oven off- maybe the last pie.
You're reballing later in the fermentation, right? For now, get rid of that. I think, with a little less oven spring, the denser dough might not end up so crunchy on the rim. Maybe.I pushed the rim out as much as I possibly could, I had about 1/2 inch of bare rim and even with that I still got an enormous crust!
Don't be afraid to push out an incredibly small rim. As long as you don't press the very edge, you're good, but you can go all the way to 1/16" from the edge. Your present rim size correlates with a lot of the NY style pizzas found on the forum, but it bears no resemblance to Joe's.
The big rim exacerbates a dough distribution issue. Too much dough in the rim, too much dough in the near rim area and not enough dough on the tip. It's not easy to achieve but NY should have a very slight rim and then a flat, even thickness crust on the entirely of the non rim area of the pie.
Mastering the edge stretch seems to be the most difficult aspect of NY style for pizza makers to achieve, and, from an aesthetics perspective, it's the most important. Take a look at
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(1:30 to 1:50)
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There's no more effective way, imo, to ensure that the thickness at the tip is identical to the thickness close to the rim.
Another way to ensure that the tip doesn't thin is, as you're finger pressing, leave a little mound of dough in the center. You won't always need this mound, but, for now, it's a good insurance policy.
It's not a huge priority, but, if possible, could you start taking photos of the final pizzas in daylight? It helps to bring out the true colors of the pie. It's less for me and more for PR purposes. You're at a point where photos taken in daylight will get you more oohs and ahs, and, while you might not end up having a huge international clientele, good press, where ever it occurs, is always a plus, even in these preliminary stages. Don't worry about daylight shots for dough or anything else, just the final pie. And, like I said, only if possible. If you're baking at night, that's obviously not an option.
Also, speaking of aesthetics, let's talk saucing. There's a little leeway when it comes to sauce placement, but, generally speaking, sauce should never be on the rim. Sauce should be spread to about 1/2" in from the rim and then cheese 1/2" in from there. It's also a good habit to spread a tiny bit more sauce to the near rim area than to the center of the pie. What are you using to spread the sauce?
The crunchy rim is a bit of a mystery, and, I think, as you move forward, the improvements aren't going to be quite as dramatic, but I'm confident that, as you continue on, the pies will only get better and better. It's all coming together.