First Pizzas of the New Year
Dough was hand-mixed on Monday and given a 24 hour cold fermentation. 1000g batch at 75% hydration. Took the dough out of the fridge yesterday around 2:30 PM and left it to come to room temperature.
Used half in the two pizzas and the other half for a large round baked in a Dutch Oven.
Moe and I shared a Mushroom and Italian Sausage Pizza
Thin crust but nice puffy rim. My favourite part.
Matt's Pizza - Greek Pizza
Rim Shot.
Large round baked in 6 qt Dutch Oven.
Comments (10)
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7 years agolast modified: 7 years ago- 7 years ago
Arkansas Girl, there is a way to baking pizza in the oven that will turn out a pizza like the grill.
This pizza was cooked in the oven using the Forkish method.
The little charred bits are my favourite.
Follow Ken Forkish's instructions and place the stone near the top of the oven, eight inches from the broiler.In my oven this is the rack position second from the top.
Preheated to 550°F (the highest setting on my oven) for an hour, and then prior to sliding the pizza on to the stone, the surface is given a boost by turning on the broiler for five minutes.
After five minutes the oven is switched back to "Bake - 550°F"
and the pizza is slid on to the stone.
Baked for five minutes and then broiled for two minutes.
7 years ago
arkansas girl