I've got an oven hot enough to make leopard spots on the end crust of pizza, but I also like what the end crust looks like when I brush it with flavored oil and sprinkle it with some cheese. I am interested in hearing opinions on leaving the end crust "naked." Thanks.
Can someone please explain to me what they effects are of replacing some portion of the flour in pizza dough with semolina? Flavor? Texture? Absorption of water? Thanks. I've just seen some recipes call for it.
I just brought a Baking Steel back from the US (over a 1/3 of the weight limit of the suitcase, I might add). I used it last night and I did not get anything close to the results I get with the skillet-broiler method. I got the steel up to 500 degrees, but the crust reached light brown with no spots of char or anything. My oven can do about 525F. I assume that my broiler can get it higher than 500F, but when I leave the broiler on for an extended period by keeping the oven door open, it can trigger the entire oven shutting off. So using the broiler to get the steel hotter than 500 or so may not be an option. So where should I put the steel for best results? I care most about the bottom of the pizza, because I can always finish it under the broiler (or hit it with my trusty blowtorch). And do you recommend convection or regular baking? I really like the larger pies I can make on the steel, and don't want to go back to the 10" pies I make in the skillet. Thanks.
I am trying to compile a list of what might be called "Classic" and "New Classic" pizza combinations (sauce, cheese(s), toppings) Can you please help me out?
If you've had something really great at Paulie Gee's, Pizzeria Bianco, Motorino, Mozza, etc. please speak up.
But no meat combinations. Stricly vegetarian.
I've started putting my 2 cordierite kiln shelf pizza stones right on the burners of my Weber Genesis gas grills. On high, the stones can reach over 700 degrees, which incinerates the bottom of the pizza in under a minute. Putting the burners on medium-low keeps the stones between 550 and 580. I place the pizza on one stone, and then place the other stone about 4 inches above it (resting on the ledge where the grill grates would have gone), essentially sandwiching the pizza between the two stones. But while the cheese melts, the crust on top is not browned at all when the bottom is perfectly leopard-spotted and crisp. I've been finishing them under the broiler of my oven for about 60-90 seconds. What do I need to do to synchronize the cooking of the top and bottom? I really don't want to lower the heat of the stones - the pizzas cook in about 4 minutes with great oven spring and I don't want to lose that. Thanks.
I made two batches of CI Pizza Dough in my food processor - one with a 00 pizza/focaccia flour (10 grams protein per 100 grams of flour) and one with bread flour (11 grams per 100). They have been in the refrigerator for the same amount of time (about 66 hours), but the one made with the pizza/focaccia flour has risen almost 50% more and has medium-sized bubbles, some of which have popped. Can anyone explain whether it is the flour that has caused this? And is there an adjustment I should make to the CI recipe if I use the 00 pizza/focaccia flour instead of the bread flour it calls for?
Is there any way for Serious Eats readers living in Israel to identify themselves to each other? We moved to Israel just recently and would love to connect with others who share our passion for cooking and eating well.
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