My pizza attempt

[Pizz-up]

Sorry about my english.

Hello, I´m new here and I´d like to improve my pizzas.
I started to cook them this last summer, I found a few troubles but I´ve been solving because of my attempts.

I´d like now to improve the floor of the pizza and a more "semolina border".

My recipe is:

Bread Flour:     100% - 200g
Water:            68%
Salt:               1.65%
Sugar:             2%
Wet Yeast:      1.1%

I wondering which is my pizza type.

[Chicago Bob]

That is NY style pizza. What temp are you baking at and for how long. Do you have another crumb and bottom pic,  Pizz-up
? It looks like you have serious gum layer...or is that ham or something on the bottom?
Bob

[mkevenson]

Pizz-up , welcome to the forum. In what way do you want to improve the "floor " of your pizza? By floor, I assume you mean bottom. "semolina border" ?
Your pies look very scrumptious.

Mark

[Pizz-up]

To Chicago Bob:

The temp was about 275º Celsius (my home oven) without stone and the time was exactly 10 minutes. It´s the minimum time to cook them with my oven.

Tomorrow I´ll post more pics, crumb and bottom.

Yeah, it´s a gum layer    but only in two portions. I guess is the poorly distributed heat because of my oven plate. ¿When it usually occur?


To mkevenson:

Yeah, is botton, not floor. Sorry for that. I don´t know  the vocabulary yet.

With semolina border I mean the border that I find in Domino´s Pizza here in Spain for example. It´s like a semolina rough. My border is rough but like a flour style.

Take a look:
http://s3.amazonaws.com/foodspotting-ec2/reviews/2450390/thumb_600.jpg?1348361590

Tomorrow I´m going to cook 3 pizzas. Let´s see.

[mkevenson]

Pizz-up, I see. I have no idea how they do that to the sides, nor why? And the bottom of your pies, how would you like them to change?

Mark

[Chicago Bob]

Pizz-up,
I think your pizza looks real tasty....I love those toppings!
 During your next bake maybe you can rotate your pie a half turn every 2-3 minutes and see if you can stretch it a 'lil thinner. Let us know how it turns out. 

[cwood]

You could try taking down the hydration a bit too. Try 64%

[oratio]

@Pizz-up

Your pizza looks beautiful. I hope to make such pizzas as well this summer.

On Domino's, they stretch their dough on top of a blanket of corn meal, or 'maize', when preparing it. Is this what you are referring to?

 - Mike

[Pizz-up]

Well, finally I´ve posted pics. A BBQ pizza mmmmm 

You can see the bottom. I really don´t like that look. I guess is because of the "cooking paper". It would be better on a stone.

In this case is more like an american pizza.

To the "somolina border" I guess is try and try with the semolina.

[Chicago Bob]

Pizz-up,
Are you pulling the "cooking paper" out after a couple minutes?
Try this for your "semolina border"....once your pizza is assembled, brush some oil or melted butter on the border and then either pinch on your semolina or put some in a salt shaker maybe and apply it. Hope this helps. Your pizza looks very tasty!