Its been a little while since my last post (http://www.pizzamaking.com/forum/index.php/topic,21293.msg214776.html
), but I've continued to experiment with methods/recipes.
I've started to incorporate my broiler with positive results. Tonight's pizza was a bit spur of the moment, so I used Pete-zza's "emergency" Lehmann recipe found here:http://www.pizzamaking.com/forum/index.php/topic,576.msg27251.html#msg27251
100%, King Arthur BF, 202g
63%, Water, 127g
1.75%, Salt, 5/8 t.
1%, Oil, a bit less than 1/2 t.
0.7%, ADY, 1/2 t.
I let half the dough sit with all of the water, salt, and yeast for 15 mins, then added the oil and remaining flour and kneaded until the flour was incorporated and the ball was mostly smooth. I let it rise for 2 hours in an unheated oven with a pot of boiled water.
Oven was preheated for ~40 mins @ 500, and another ~15 mins with the broiler turned on (broiler is underneath the oven). I had the stone in the lowest rack position in an attempt to focus on cooking the bottom. The pizza stayed in the oven for right around 6 minutes (switched away from broiler mode) before being transferred to the broiler drawer for an additional 2 minutes.
I find the results are generally good. It finishes the top of the pizza before the crust becomes too dry, and adds a depth of flavor to the cheese/toppings that I haven't had when using only the oven. An 8-minute bake that includes some time in the broiler is MUCH better than 8-9 minutes only in the oven, in my experience.
I was very pleased with the dough, especially considering it was a 2 hour dough. I'm planning to use the same recipe but adapted for a cold fermentation period in the future.
A couple issues that I hope to solve:
1. The bottom of the pizza was not raw, but as you can see in the pictures, it could use a little more color. I'm wondering if this can be solved by changing the ratio of oven time to broiler time (maybe more like 7 minutes in the oven, 1-1.5 in the broiler), or possibly using a cast iron pan/steel plate instead of a stone.
2. There seems to be a "ring" of nice coloration from the broiler that covers all of the cheese/toppings, but doesn't cover the entirety of the crust (similar to what is sometimes seen in modified Weber grills, for anyone familiar).
All in all, this was probably the best pizza I have made, and I ate much more of it than necessary