Tips for a first timer making DSP

[Lynch]

Hi,

After finding out about DSP, I've been reading up on it and finding the right tools to make it at home. Here's my setup:

1x KitchenAid Oven that goes up to 550F (need to confirm with IR gun)
1x 3/8" baking steel
2x 8x10" steel pans DSPC
1x Nordic Ware baking sheet + cooling rack (to serve the DSP)

I also have other kitchen essentials like a digital scale, dough scraper, etc.

Could I get some advice on which recipe/setup that would work best for me?
I'm not sure if I should use Seriouseats's recipe or DSPC's recipe or if there is something better.

The plan is to try at least two styles the first time: dough, 50-50 brick (or jack) mozza mix, pepperoni below cheese, sauce on top, then maybe I'll try one with pepperoni on top of cheese (sauce on top too).

How long should I pre-heat the oven for, do I set up the baking steel/rack on the top or middle rack slot? Do I use the broiler or?

Would appreciate any sort of advice to get me started in the right direction, hope to get some help thanks!

[foreplease]

This is the one you want, from our own Hans. See posts 115 & 188 if you are in a hurry. If you are serious about this, though, read the entire thread.  And welcome to the forum.


https://www.pizzamaking.com/forum/index.php?topic=42012.0