My pizza with no stone! GASP

[atom]

Some things with this pie were done a little different then most of the people on this forum. I got sick of my 15 inch stone so it got thrown away a few weeks ago. I am only making 18 inch pies from now on. This pie was baked on an 18 inch screen, and I am surprised that it turned out pretty well. My impression is that baking the pies in this manner actually create a drier crust then the stone. Lately, I have been using KAAP rather then the KABF I have been using, and to be honest I think its better. I originally made the switch because you can buy it in bigger bags. Sorry I forgot the crumb shot. Ill post the formula when I am home.

[pythonic]

Looks great.  What was your bake temp and for how long.  Also, where in your oven did u put your screen?

[mkevenson]

Atom, pizza looks great. Good enough to eat. I have a friend who bakes her pizza right on the oven rack, no stone, screen or anything.
Hope the trash man hasn't come yet. I bet someone could use that stone you threw away.

Mark

[norma427]

Atom,

I also agree your pizza baked on the screen looks very tasty! 

Norma

[jeffereynelson]

That pizza does look really good and well shaped.

[dellavecchia]

Looks very professional. Nicely done.

John

[atom]

Looks great.  What was your bake temp and for how long.  Also, where in your oven did u put your screen?

The dial on my oven said 500F but its really a piece of crap these days and took a whopping 12 minutes to bake. The screen was placed one rack below center, with a tin foil ceiling one rack above center. Some people have not had any luck trying that, but I get somewhat improved results doing so.

Hope the trash man hasn't come yet. I bet someone could use that stone you threw away.

I stopped using it because once I made an 18 inch pie I could never go back. After that, it became a useless brick that would piss my wife off removing it from the oven every time she had to make something else. She would get really irritated when she forgot it was in there and it would block the heat from what she was trying to bake.

That pizza does look really good and well shaped.

Yeah, after I formed it I said to myself, "Holy crap, if it wasn't for that rim I would think this went through a dough press." Of course, I don't usually accuse myself of lying to err... myself.

[Chicago Bob]

Great job stretching out that big boy.

[atom]

Formula:

KAAP: 100% | 981g
Water 58% | 569g
IDY ?% | 1tsp
Salt 2.2% | 22g
Veg Oil 1% | 10g
Honey 1% | 10g

Total 1595g - 2 18inch pizzas - TF: .11

Plans-
reduce thickness factor to .1
increase hydration to improve crumb
adjust tenderizers for more 'tenderness' (suggestions needed)
possibly increase the yeast with using colder water

[Chicago Bob]

Bleechy,
Do you think with adding more hydration and going back to the bread flour might give you more tenderness? Autolyse perhaps?

[Giggliato]

lol, hooray for big pizzas!!

[pizzaneer]

If you want more tenderness (more "breadiness" to put in negative terms), try adding more oil and maybe a shot of milk. Long bake time is a BIG factor in a tough crust too.
     I know, you got rid of your stone... because it was just a PITA to move in and out of the oven, right?  Have you considered a 1/4" steel?  Not that heavy, and the results are comparable to 1/2" steel... and much cheaper.  You can get down to at least 5 minutes for the bake.

I don't really know - based on the pictures - what else there is to complain about.  Looks good. 

[pythonic]

Man I didn't think u could produce such a puffy rim with AP flour.  I'll have to try your formulation one day.  Any special procedures that u used when making the dough?

Nate