Deb's Baking Steel Journey

[deb415611]

Thanks Norma & Craig.

Barry - a little less oven spring and the crumb structure isn't quite as open.   I think that with 25% you'll see a little difference.  This last set of pictures didn't have any whole wheat, just the previous set.

[bfguilford]

Barry - a little less oven spring and the crumb structure isn't quite as open.   I think that with 25% you'll see a little difference.  This last set of pictures didn't have any whole wheat, just the previous set.

Ah... thanks for clarifying.

Barry

[deb415611]

first try at a chicago thin
used Loo's recipe here http://www.pizzamaking.com/forum/index.php/topic,6368.msg54574.html#msg54574   with a few minor modifications to make it a quicker dough (thank you Chicago Bob).

done on the baking steel - was last pizza and turned oven down to 450 convection (which my oven turns down 25 degrees but I had calibrated up 35, so.... must be 460).  I didn't take steel reading.  Had to finish with the broiler.

sausage on 1/2,  1/2 had calabrian chili oil under the sauce

[Chicago Bob]

Very nice first try Deb....real nice!
Unless you have a cutter pan....I would like to suggest 425 on that steel plate, no convection, for your next attempt. A 12-14 min. bake time should be your sweet spot for this style and I think your set up will give you a great pizza. Your dough looks great. Pretty easy pizza to make, eh? 

Bob

[deb415611]

thanks Bob,  yes, definitely a little lower temp next time.  easy, it's weird working with such a low hydration and a rolling pin. 

it's going in the rotation

[Chicago Bob]

thanks Bob,  yes, definitely a little lower temp next time.  easy, it's weird working with such a low hydration and a rolling pin. 

it's going in the rotation

Ha!  It's not "easy" for me working with the high hydration pizza's...always slapping my hand as it reaches for the drawer containing the rolling pin.      You did good girl! 

Bob

[deb415611]

decided this morning that I wanted pizza today and tried a quick version of one I had seen posted recently,  this crust won't be made again, I knew it had more sugar than I wanted but didn't take the time to find something different.  Someday I'll find an emergency dough that i'm happy with....

last week spent a couple days in NYC and was walking and saw Forcella - we had lunch and had the Fuorigrotta  (Burrata, Lemon, Arugula, Pecorino). 

here's my home attempt (next time better dough recipe & burrata instead of mozz ).  bake preheat , broiler on a few minutes before it went in.  Sub 3 minute pie. 

out of the oven -  fresh mozz, grated pecorino, thin sliced lemons (they were thinner than they look in the pic)
with arugula - I lightly dressed it with lemon juice and olive oil