I just recently started baking bread, and am now attempting Pizza. I am using the 50% whole wheat Neo-Neopolitan Dough from Peter Reinhardts "Artisan Bread Everyday" book, including oil and sugar. I am using a pizza stone, and my oven set to convection roast at 550 degrees.
I left the stone heat up nicely for about 45 minutes and baked for about 6 minutes. The cust is coming out nice around the edges, but the center is very thin and getting a little soggy. The edges were starting to look bured, so I could not leave it in longer. Any suggestions to improve would be welcome.
- I am trying to stretch using my knuckles like he suggested, but it is not working too well, so I am mostly just stretching out by hand in a floured pan. When I try to pick it up to stretch by knuckles, I think the weight of the rest of the disk is stretching out the center too much. Any idea on how to improve this?
- We are using fresh mozzarella. Should I wring out the water from it in some way?
- Should I use regular setting or broil when making the Pizza, or convection roast is reasonable? The fan is in the middle, and I have the Pizza Stone set right at the center of the fan.
Any other pointers?
Thanks in advance!