We've had members play with spelt. Much like we've had members play with whole wheat. There's nothing inherently wrong with either, but, imo, they're advanced pizzamaking because you have to compensate for the deficiencies of the flour.
So that means no spelt. Question:
If I'm not able to find 13% protein flour, is there anything I can add to the flour to increase the protein?
When you expose pizza to intense heat, either through high temperature or conductive materials (such as steel and aluminum), the intense heat boils the water in the dough and causes a rapid expansion of steam (as well as a rapid expansion of the CO2 from the yeast). This rapid expansion is oven spring and it gives the pizza superior volume. Superior volume/greater puff, for many members, tastes better. So a faster baked pizza is a tastier pizza (to a point).
You're absolutely right (of course). I've noticed this as I watch through the oven glass how my crust grows/rises.
My pizzas from last year and today are difference like day and night. I used to bake them at about 210 degrees for 20 minutes in a cutter pan, and the result was something completely different.
For the style you're currently making, 4 or 5 minutes should be the goal- and you'll never reach that goal with a screen.
The pizza I made today was done after 9 and a half minutes. I'm not sure exactly what temperature I'm cooking at, but I believe it is around 500 F. Does this make sense? 500 F - almost 10 minutes?
I guess I will have to buy an infrared thermometer to find out exactly what temperature it is.
Could you measure your oven shelf?
I just measured it, and it seems to be 42 cm x 38 cm
. Well... maybe it's 42 cm x 37.9 cm
, I'm not sure.
Right now I'm using a 36 cm (14") screen, and I'm not sure if a 38 cm screen would be able to fit. Maybe just barely.
Size plays a factor in this style.
I'm not sure if I understand that. I mean... 14" NY-style pies exist, don't they?
BTW, here are two pics from today's pizza.