[DELETED BY AUTHOR]
I will definitely try this for our next pizza party. It has all the earmarks of a success and not too much trouble when we have so many mouths to feed. Thanks for posting such great details. c
Looks nice! I'll give it a try.
That is beautiful. Would you mind if I featured it on the homepage?
Thanks and no of course not, it would be an a honor!
Looks very yummy!
My preference is thin crust; I have been using the Peter Reinhart recipe for making Pizza Margherita. Have you tried this recipe to make thin crust base?
Yes you certainly can use it to make a neapolitan style margherita pizza - in fact I did exactly that with some left over dough (I ran out of pans!)
At 75% hydration, it's a little trickier to shape than the usual pizza dough...forgive the blurry picture of a somewhat misshapen pizza. It's definitely not what I'd call traditional neapolitan though. I'm working on another recipe for that. First batch mixed and resting as I type.
hey this is awesome looking!! my husband and i are thin-crust pizza afficiandos! so i would love to try this in a thin crust version...
I'm curious--Is it a challenge to transfer the pre-cooked pizza from the aluminum pan onto the pizza stone without losing ingredients or shape? Also, is there a quicker way to heat up your pizza stone? I live in the south, and in the summer months our house would heat up rather quickly (even with the air on).
I don't know if you were trying to address the question to Sherry or myself but (my) recipe above does not require any pre-cooking or transfer.
Just stretch out the dough in the pan. Give it a short proofing time, add toppings and then place the pan on top of the pre-heated pizza stone.
You can probably get away with heating the stone for just one hour. I based the timing on my stone in the UK with a very slow-to-heat oven. However the oven I'm using in Tennessee (not quite 'deep south' but still the south, right? :) ) heats up quicker. Essentially you need about an hour of time spent at the maximum oven temperature + a few minutes broiler time.
Hope that helps and happy baking!
Your dough's crumb looks excellent! What would you think was the biggest contributing factor to how airy it came out? Type of flour (you added bread flour to the mix)? The mature starter you used? Wetness of the dough? Baking technique? Proofing time after you stretched it out onto the pans?
I have been trying for a pizza dough that would rise like that for a while and can't seem to get the right combo yet, but I'm a total noob at this.
What would you think was the biggest contributing factor to how airy it came out?
The high hydration.
Type of flour (you added bread flour to the mix)?
Bread flour (King Arthur unbleached) and All purpose (also King Arthur)
The mature starter you used?
100% hydration (equal weight flour + water) starter fed with supermarket brand all purpose flour at 12 hour intervals. Kept at room temperature
Wetness of the dough?
Close to 75% hydration
Pre-heated baking stone (550F for an hour or so) with 10 minutes broiler just before putting the pan in the oven (whereby I switched back to 'bake').
Proofing time after you stretched it out onto the pans?
About half an hour for the first one (longer for subsequent pizzas).
Hope that answers some of your queries. Let me know if you have any other questions. Have fun with the pizza-making!