Hey guys! I dunno whether to post under "newbie" or "general" considering I haven't earned my stripes yet I'll dabble around here for a bit.
I've been making pizzas for around 2-3 years now, been working mostly from pre-tossed dough to get some topping ideas intact for whoever comes over. Lately i been working with dough from Pastosa practicing some tossing techniques and how to work with my current settings for my oven. I want to learn how to read baker's percentages so I can finally make my own dough and be one step closer into making this a daily thing.
I made a few pies today I want to know what any of you guys think!
I preheated the stone at 550 under the bake setting, then i use the top broiler while i make my pies. I pop it in and VIOLA! It was cooked in about 2.3-3 minutes!
I was a bit disappointed with the undercarriage because I used a bit too much flour so it didn't leopard as my pies before but this is a win in my book!
I used whole San Marzano tomatoes, and shredded mozzarella from pastosa. Nothing was altered