4 minute pizza...the steel is the real deal !
It is Friday and pizza was in order. I wanted to try a different crust from last time . I made up a batch of Sullivan Bread dough yesterday. This AM it was full of bubbles. I divided it into 4 pieces and tossed them with Durum flour and placed them in containers in the fridge. At 3 PM I took two out, just as we got back from our 25 mi bike ride. At 5 PM I put the oven on with the steel in place 6 " below the broiler. Temp set to 550. At 5:45 I turned on the broiler to high/550. The dough balls stretched so easily I thought there must be some mistake :) I topped with a smear of sauce a bit of pepperoni and some fresh mozz and asiago. Into the oven they went ..I turned off the broiler and put it on surround ( a Miele setting that resembles the brick oven...their description) at 4 minutes the first pizza was done ! I took it out and R cut it while I topped #2 and placed it in the oven. I didn't turn the broiler back on till the last minute...perfection. The bottom crust has the best char and it is crisp !!
And...the best part...the Durum flour was so perfect as a non-stick surface that I was able to slide those babies right from the peel to the steel and no swearing or mess ensued !! Amazing. There are two balls aging in the fridge. I am going to do them Sunday night for Chef son and see what he thinks :)