I've been making pizzas at higher temps for a couple of weeks now and little by little I've been getting better. I do manage to get about 700 to 800 degree floor temps with close to 1000 ceiling temps and I love how my crust puffs ridiculously when I use 00 flour.
Then the wife comes and says "hey! you are so into pizzas right now, right? then why don't we make this at home since you have the equipment and ingredients?"
It's a place in NY that makes Neapolitan style pizzas but they also have crazy desserts and one of those is a pizza ice cream sandwich. In the video you can see he is using probably bread dough on a wood fire oven and the way it puffs in there is crazy. You can see the shape he gives his dough before it goes on the oven and I am pretty sure if I shape it like that it won't puff that way. It becomes like a football, completely hollow on the inside, then they make a hole in it and add all sorts of things that shouldn't go in there... like popcorn and ice cream and toffee... the wife now challenged me, she said she will take care of the filling, she will even make some toffee but I have to get the bread to puff like that.
How can I do this?
One problem will be that in my kettle pizza, the mouth of the "oven" isn't that big and the ceiling isn't that high, especially because I am using the baking steel attachment. I could remove that attachment and the ceiling would be high enough but the top heat would be horrible and the bread just wouldn't puff, so I need the baking steel to reach the crazy 900+ degree temps but when I use the baking steel up top, my setup basically looks like this.https://kettlepizza.files.wordpress.com/2015/05/kp-set-steel.jpg
You can tell there isn't much height. It still should be enough, maybe I'll have trouble removing it from the mouth of the oven but I'll figure something out, my real issue is I don't know how to make it puff like that, I figure I would use a regular caputo recipe, last time I made pizza I went with this recipe and followed it to the letter with an electric scale. https://www.fornobravo.com/pizza-oven-library/article/pizza-sequence/pizza-dough/
It was delicious and the outer crust of the pizza puffed like crazy, so I know I can pull it off, I just have no idea where to begin.
Any help would be greatly appreciated! And when we do make that thing and it resembles something edible I will post the pictures of it here to see what you guys think!