The pizza I've been making lately-pan/sicilian hybrid

[jeff v]

Jeff V, I really love the look of your pizza. I am not quite clear on how you are finishing it on the stone. Do you just transfer it from the pan to the stone when the pizza is done? I would imagine the oil on the bottom of the pizza must smoke a bit when it hits the stone, correct? 

Thank you and yes. There is not really any smoke that I notice, but I'm not putting a bunch of oil in the pan. The thick layer of crunch with the soft crumb is a good thing. 

[jeff v]

There is something really appealing about that charred edge. In any case, the crumb, consistent height, and bottom browning are really excellent.

John

Thanks John-for te inspiration too.

[jeff v]

Finally got smart and started using 2 smaller pans instead of one big one. Double the corners!

Tonight was Giustos Ultimate Performer and 10% spelt and 18hrs at room temp.

[breadstoneovens]

Very nice looking pizza. I know what I am making as soon as I have my oven set-up in my new home 

Antoine

[dellavecchia]

Wow - nice choice of flours. What do you think about the Giustos taste and performance wise?

John

[Jackie Tran]

Jeff, nice job.  What hydration did you use with the Guistos?  Do your bottoms stay crunchy or do they soften up pretty quick?

[jeff v]

Thank you all.

John- I like this Giustos performance but I think I prefer the artisan taste wise.

Chau- This was 72% hydration and stayed crunchy throughout or meal. While not necessarily crunchy out of the fridge this morning I know it will be nice reheated.

I de pan onto a rack, cut on a wood cutting board the back onto the rack.

ETA: I really enjoyed the texture of the Ultimate Performer! Really nice crispy crunch.

[Jackie Tran]

Thank you Jeff.  Would you mind posting your mix times and techniques used.  I'd like to take a look at your methodology.   I have a few 5lb bags of Guistos UP I need to use up.  Thanks.

[jeff v]

Thank you Jeff.  Would you mind posting your mix times and techniques used.  I'd like to take a look at your methodology.   I have a few 5lb bags of Guistos UP I need to use up.  Thanks.

Ha! I'm afraid there isn't much of that,:D which is what I was going for. I started messing around with this when I had little time for making pizza and have found this to be a pretty forgiving dough. I've noticed adding the stretch and fold helped the finished texture and the pan rise really helps the crumb.The following may frustrate you if you're looking for exactness...

It's a no knead dough with a stretch and fold at 10-12hrs, placed in a lightly oiled pan at 12-14hrs and gently stretched to the edges over the next hour or so. Let it rise in the pan a 2-4 hrs top and bake. 450 w the last 5 minutes or so directly on the stone.

I've been using up to 15% ww, spelt and rye flours with these.

[Jackie Tran]

Thank you Jeff.  That doesn't surprise or fustrate me at all.   I have found that the simplest methods often make the best dough.

Chau

[jeff v]

Well today for lunch I found out how much spelt is too much for me when it comes to pizza dough. I used 66% spelt 85 and 33% BF keeping the rest of the recipe the same. While I like our all spelt 85 pasta, this dough didn't do it for me. Too whole grainy I guess. I may try 33% spelt next time

I got inspired to use  more spelt and some different toppings from the great Pizzarium thread. http://www.pizzamaking.com/forum/index.php/topic,9989.0.html

Mozzarella, green onion and garlic salt
Spicy coppa and oregano finished with hot honey and orange zest
Margherita -forgot to get basil and tore when taking out of the oven