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My turn for Roberta's pizza

Carolina Q
Carolina Q Posts: 14,831
in EggHead Forum
@Nolaegghead, thanks for the nudge. Been meaning to try this dough quite a while.  Toppings were great... crust, not so much. Reserving judgement until the second dough ball has had a day or two in the fridge. This one sat out on the counter for 4-5 hours after I made it. Was easy to make though... and it looked pretty good. On top anyway. The underside was pretty sad! =)

550° on a 1/4" steel with broiler turned on at launch. 3-4 minutes only. 

Toppings - garlic evoo, roasted garlic, spinach, green onion, mozz and goat cheese,  tomato slices, onion, bacon, mushrooms, red pepper flakes, fresh basil, Italian seasoning, s&p.

BTW, it slid off the peel with just a light coat of flour on the peel. No corn meal, no semolina, no super peel and above all, no parchment!


I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

Michael 
Central Connecticut 

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Comments

  • nolaegghead
    nolaegghead Posts: 42,109
    I did mine at 500F.  Probably the addition of oil and AP flour has lowered the heat resistance of the dough.   or put your steel in late.  (I mostly used a stone, but did use a steel too).  Mine took about 8-10 min to cook.   Plus ovens - they're all over the place.

    Toppings look great.
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    I love lamp..
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  • Carolina Q
    Carolina Q Posts: 14,831
    No, the bottom wasn't burned. Not at all. And I checked temp with an IR. No, it was coated with clumps of flour!! Tried to remove before, but no luck. The recipe said to leave it on a heavily floured surface, covered with a damp towel. I did that and not only did it have a skin on top of the dough, but it did this! Never had this happen before!


    Plus, the dough was very dense. No air pockets at all. Looked like I used a rolling pin! Oh well.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    Huh.  Weird.  I didn't have those problems but I did a cold ferment and warmed the balls up in some warm water (in bags).  


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    I love lamp..
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  • nolaegghead
    nolaegghead Posts: 42,109
    I did use a bit more yeast than the recipe called for.  My dough balls were light and airy.
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  • Carolina Q
    Carolina Q Posts: 14,831
    I used SAF instant yeast. Forgot about that. Thought I had ADY, but I didn't. Maybe that was the culprit.

    The other ball is in a plastic container, not on flour. Well see in a day or two.

    I hate it when I go to the kitchen for food and all I find are ingredients!                                                                                                                                                                                                                           

    Michael 
    Central Connecticut 

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  • nolaegghead
    nolaegghead Posts: 42,109
    I bought a kilo brick of yeast from AAA discount groceries in San Antonio in Dec.  I have so much of it that I often juice it a bit....good for cold fermentation but could get flat bread if it over ferments.
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    I love lamp..
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