I wanted to make another attempt with this dough in the BBQ grill set-up. I used a small frozen dough ball for this experiment. This time I let the frozen dough ball defrost at room temperature for about 3 hours. I have been curious for awhile about using a high bake temperature to achieve a light airy crust. I have seen at market different times when using this same dough, that if I let the skin a little thicker and let the rim bigger when opening the dough, that there seems to be more open spring, even at lower bake temperatures. Even the cheesy breadsticks I made seem to have more oven spring at the edges, when placed on parchment paper and then baked on a aluminum pan. The cheesy breadsticks are opened from this same dough in the same manner as my 16" pizzas. I wanted to test out this mystery in my BBQ grill set-up and try baking at a lower temperature to see if I could get the same results. Since I work with this same dough every week, I am able to observe how this dough behaves in different situations. Different things about this dough still intrigue me, and I have been working with this same dough for awhile.
This pizza was baked in the BBQ grill set-up with firebricks at 545 degrees F. That temperature was on the bottom firebricks. I had let the top firebricks in the steel pan, heat up first, then placed the bottom firebricks in after the top firebricks heated to 550 degrees F. I used long tongs to place the bottom firebricks on the grill surface.
I waited until the bottom firebricks heated to around 525 degrees F and then opened the skin and dressed the pie. The pie was dressed with my regular sauce, Foremost Brand of blended cheese, and pepperoni. When the pie was finished baking it was dressed with Arugula and Opal basil.
When the pie was baking in the BBQ grill set-up with firebricks at a lower temperature, it seemed to get a nice oven spring. This pie tasted great. Jackie Tran and Peter had mentioned to me, if the bottom seems finished to then place a pan or screen underneath the pie, so the bottom won’t get as dark. I place a small cutter pan under the pie when it looked baked enough. Their ideas really helped in this attempt. The bottom of this pie was a nice color in my opinion and it still had a crisp crunch when eaten.
I still am wondering how a lower bake temperature can get a decent oven spring and if the dough formula does have something to do with oven spring and not high bake temperatures. If anyone has any ideas on this, let me know.