I've been making pizza's now for years but it's getting more serious since a couple of months. Next week my Bestron Pizza Oven dld9070 is coming so I'm really curious about it's results. Untill now i'm working with a conventional oven that can heat up 'till 250 degrees celsius in combination with a granite stone (garbage from a tile shop that I croped). Today I used flower typo 00 for the first time. It feels a lot beter in comparison to the common flower I used before. Please feel free to give any feedback on my baking process which I describe below.
For the dough I used:
735 gr 5 Stagioni typo 00
442 gr water
2,2 gr IDY
21 gr Salt
half tea spoon sugar
First I stirred the salt, IDY and sugar together with the tepid water and waited for about 5 minutes. Then I put the mix together with the flower in a big bowl and started mixing with my hands untill it became a nice smooth and equal texture. I let it rest for about 20 minutes. After that I started mixing for another 8 minutes by hands. Then I splited the dough in 4 equal balls and let it rest for about 1 hour covered with a towel (see picture below).
For the topping I used tomato sauce (with basil, salt, pepper, sugar and oregano), mozzarella, gran pardano and rasped mozzarella (dry).
I preheated my conventional oven (with the granite stone inside) one hour before baking the pizza. When reached the temperature, I switched on the grill element and inserted the pizza for about 4 minutes. You can see the result below.
Can I do any improvements for the dough ingedient amounts? I mentioned that the dough became a little bit dry on the outside after 1 hour fermentation (you can see this on the last picture).
Feel free to give your opinion or some piece of advice!