My first pizza on the WFO! I've probably fired the oven 4x now, and have made pizza 3x...been playing around with Ken Forkish's recipe of Overnight straight pizza dough (70% hydration) as well as his overnight pizza dough with poolish (75%). Both recipes recommend taking the dough out of fridge right before shaping the pizza and using lots of flour when shaping the dough before topping. Using the Caputo Pizzeria flour, the dough is quite delicate and cream-like. I also use Della Vechia's Keste Clone recipe...which I think has a lower hydration, so I find it easier to handle.
I'm learning alot by reading posts of experiences, techniques, recipes...and quite a few that are written similar to a dissertation, I love it! I am sticking to a few dough recipes, and meanwhile, working on my shaping techniques (ie, stretching out the dough so that it's just the right thickness, and round in shape). I noticed a big difference using the stainless steel countertop outdoors today, versus the kitchen counter indoors. It was definitely cooler outdoors, dough was on the cool side, and much easier to handle. Each time I make pizza, I learn something new in the process, as small as it may be. But I feel I'm getting the hang of it!
Took me almost 2 hours to get the oven to a good temperature...700 degrees + Wonder if I need to keep my temperature low until I get the hang of turning my dough faster. I charred a couple of sides today, and one went into flames - while I was doming the top, LOL. All in all, I'm having a blast in the learning process...and really appreciate having access to this forum. One day, I will have a pizza that will look like TXCraig1, wheelman, dellavecchia, or Jackie Tran's!
Can someone tell me why my edges are puffy? Do I need to flatten the edges more?