today's pizza ... Neopolitan style! (at low temp)
No sugar or oil
320g doughball made nice 12" pie
Baked at 550 degrees...maybe a little less as the Egg was a little finicky. Baked directly on the baking stone with the platesetter, little feet , etc. etc.
I thought I'd try the REAL Pizza Napoletana style dough at the lower temp. This dough you would normally cook in a wood-fired oven at 900deg (for 90 seconds!) but for the experiment, and to preserve the precious gasket ( the 5th one this year already) I'm seeing what will happen at the lower / sane temp of 550.
The result ..as expected, MUCH less browning, no char ..even the bottom would not get brown ..even though I left it bake twice as long as pies I did yesterday (6.5 minutes) with the "classic Italian" style dough. (sugar and oil). Tasted great ..a little "cakey" but had a great crunch.