Author Topic: Looking to start using a KASL dough  (Read 2107 times)

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Offline Skee

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Re: Looking to start using a KASL dough
« Reply #20 on: January 10, 2013, 01:38:55 PM »
How hot does your oven go?  I'm experimenting with the convection feature on my new oven and am able to hit 610F on the stone positioned just above the bottom of the oven.  This pizza was made with KASL @ 63% hydration, 2% IDY, 24-hr cold ferment, a couple hours at room temp, then one hour at 100F to double in size.  This one was cooked with the convection on, 180 turn at the two-minute mark and right at four minutes total on the stone.  Used a 350g doughball for a 16" pizza: