Almost immediately after my most recent post, I went to the basement. For some reason, I didn't turn on the light when I was at the top of the stairs. (The basement isn't totally dark in the daytime.) When I reached the bottom step, I thought I had actually reached the basement floor, so I took a step forward instead of taking a step down.
As you may have figured out already, my foot landed on air, and I took a nasty tumble. My next sensation was a buttload of pain in my left knee, the back of my head, my left wrist, and my right ring finger. I'm pretty sure I broke my wrist or something near my wrist, and I may have also broken the finger, too, although I think the finger is just sprained. If I did break my wrist, it's not a serious break (and there's probably nothing a doctor would be able do about it), but I don't know if I'll be able to use the rolling pin in the immediate future. (I haven't tried yet, so I really don't know.)
I removed my dough skin from the fridge at maybe 5:15, after nearly 5 hours in the fridge. The oven and stone had already been hot for a while before that. I topped the skin at about 5:30, then slid it onto the lowest oven rack.
For this pizza, I tried a new oven setup (see pic below). I kept the stone on the top rack, and I moved the bottom rack one setting below the stone, hoping the stone would radiate some good top heat. (This didn't work. I can't say it created any noticeably better results than how I've done it before. If anything, it seemed to do the opposite of what I hoped it would do.)
Baked for 10 minutes at 500 on the lower rack, then baked for another two minutes directly on the stone.
- This pizza was nowhere near as good as yesterday's pizza, even though I only made a few minor changes. That tells me the changes I made were probably bad changes.
- Thickness of about 0.116 oz per square inch seemed a little too thick, but it was probably about the same thickness as my last pizza at Tommy's. So I'll say 0.115 is probably the thickest anyone would want to make this pizza.
- 48% hydration is probably too low. The crust just didn't turn out how I expected, even though I did everything almost identical to how I did it yesterday, excluding the hydration and the thickness.
- I feel like heavy bench flour between laminates is better than light bench flour.
Pic 1: Broken wrist?
Pic 2: Sauced skin.
Pic 3: 6.3 oz of cheese.
Pic 4: Pepperoni and parmesan.
Pic 5: Failed attempt to create a ceiling effect with good top heat.