I'm certain to never buy a stone now. The 3/16 steel worked great but I definately have adjustments to make, and I need to start learning to have faith in my abilities and trust my gut. I got timid on my first try and turned the oven down when i should have turned the heat up. The toppings were, sandwich size pepperoni, although you cant tell, and italian sausage. Here was my dough:Pics link below...
|310.4 g | 10.95 oz | 0.68 lbs|
195.55 g | 6.9 oz | 0.43 lbs
1.55 g | 0.05 oz | 0 lbs | 0.41 tsp | 0.14 tbsp
6.21 g | 0.22 oz | 0.01 lbs | 1.11 tsp | 0.37 tbsp
9.31 g | 0.33 oz | 0.02 lbs | 2.07 tsp | 0.69 tbsp
3.1 g | 0.11 oz | 0.01 lbs | 0.78 tsp | 0.26 tbsp
526.13 g | 18.56 oz | 1.16 lbs | TF = 0.07293
I did wind up using a half teaspoon of sugar cause my yeast didnt do much for 10 minutes so i put some sugar in it, and with in 5 minutes it was frothy. I put .0175
as a thickness factor, 2% residue offset, with 18 inchs
of peetza and came out with a 18 and 3 quarter ounce ball
. The calculator was accurate as far as the weight goes. I actually was able to make an 18 and a half inch peetza with 18 and 3 quarter ounce ball.
My criticism. I preheated my steel to only 400 degrees because I was scared of scorching the bottom. But I should have preheated it to maybe 450 because my crust could have been a little darker on the bottom. Also, next time i will use a rolling pin because my dough was warm and soft, such that it stretched super fast and super thin, and i wound up with a large rim and could have used more dough in the center. Maybe I need to be working with cooler temperature dough, but the crust came out okay. I still have issue with flour residue on my rim and the bottom. I rub my rim down with olive oil to get rid of it and give a better look but I dont want to have to do that. My cheese still cooked too fast even though it was practically frozen. My rim browns too slow and my cheese cooks super fast. "FRUSTRATING, it is..." (in my best yoda voice). I used block, low moisture, fresh motzerella.
Here is the pics directory
Okay, gents... I know I butchered it by higher standards... so lay it on me. What would you do different, or think i should do different. The pitza tasted great by the way.