Hey, all! It's been quite some time since I dropped in, but I'm still making pizzas and I figured I'd share one of my latest pies and pick the brains of the knowledgeable pizza-makers here
I recently moved, which came with a couple setbacks to my recent pizza-making. For one, I lost my pizza stone in the move, which isn't the end of the world since I can just get a new one (recommendations?) I am also struggling with a foreign oven (who would've thought I'd miss old satan's furnace?).
The crusts of my recent pies have been coming out fairly pale and flexible. I've tried increasing the temp, but that leads to over-cooking of the top. I've tried decreasing the temp & increasing the cook time (low and slow?) but after 45 minutes for a 9-inch, there's still no color. I've tried using different types of pan lubricant (butter for it's lower smoke point, oil in an attempt to "fry" the crust). I've tried to vary the recipe to create a crispier crust (notably higher and higher amounts of rice flour). No matter what I try, the crust comes out... floppy and pale. (Note pics below, pic 1 is uncooked, pic 2 is cooked. Virtually no difference in color.)
My ideal pie has a golden, crisp and slightly flaky crust -- I realize that this is probably EVERYONE'S ideal deep dish, but so that it's clear that these are my pizza goals, I figured I'd make the obvious known.
The pies always taste great, but the texture is off. (Hats off to BTB and all the contributors to this fantastic recipe!)
Thanks for your feedback!