Norma, I think you are doing a great job and making good progress. I do empathize with your fustrations with experimentation in the home setting. It often doesn't go my way and it's not due to lack of desire, willingness, or effort. I'm left dumbfounded at my failures sometimes and also wonder if it's just my lack of skill or lack of specialize equipment.
I think great products, including this particular pie, can be made in the home setting but it can also be much more challenging. I agree that you may need a higher heat initially to boost the oven spring as well. I have experimented with superheating the stone near the heat source and moving it away prior to loading your panned dough. Or even loading the pan on a superhot stone with the top burner going for just the first 2-3 minutes of the bake to get that spring and then moving the pan away from the heat source with the temps dialed down for the remainder of the bake. I don't know if these tricks do make a difference at this point but I try anyway.
For me, not having the proper equipment forces me to be more aware of what I'm doing and why and therefore forces me to improve my techniques and understanding. For this disability I am thankful and can really appreciate even more great products from home settings knowing the tremendous amount of effort and skill involved.
Keep it up Norma, I believe you WILL achieve your goals.
Thanks for your encouragement.
I am a lot like you, that I do enjoy experimenting and then seeing the results, but sometimes, the results are confusing, and then I donít know what plan of attack to try next.
This dough looked the same as my dough at market, but I sure didnít know what was going on inside the dough, or if the lower bake temperatures were the difference in this attempt.
I also believe this kind of pizza can be made in a home oven, but havenít found the right combination of dough or either another kind of pan to try. This kind of dough and pizza are harder to understand, in my opinion, than any other doughs I have tried. The combination of high hydration and oil can make this dough tough to understand. My first pizza at market didnít use any oil and it was the lightest pie made. The added oil does contribute to a soft crumb though. That was my second attempt at market.
Thanks for giving me ideas about tricks to try.
I will take your advise, when I do the next attempt at home. I am still going over what I could have done wrong. I had watched many videos of people baking this type of pie in home ovens, and it looked like they were successful, but the crumb didnít look as irregular as the pizzerias.
I know you have done many experiments to find out what works best and are very successful in trying out all your ideas for pizzas or breads. I commend you for taking the time to learn and to help others on their journey to learn.