The Fresh Loaf

News & Information for Amateur Bakers and Artisan Bread Enthusiasts

pizza crust success - and request for feedback

feedmittens's picture
feedmittens

pizza crust success - and request for feedback

After a lot of experimenting, I finally found a way to make some really good thin crust / Neopolitan style crust.  This crust is crispy on the outside and still has a moist crumb.  I have a gas oven and set it to 'broil' and put one baking stone on the bottom rack, and another on the rack above it and baked the pizza in between (placed on the bottom stone).  For the first time ever it rose perfectly and cooked wonderfully.  A quick pic here and I'll post the whole process once I do it again and get a better set of pics.  A little more details and some more pics are located on my short blog entry at http://www.feedmittens.com/fmblog/2009/09/02/pizza-crust-success/.

So the quesion is: how do I do this better?  Firebricks on either side?  Put the bottom stone on the deck of the oven?

 

BayCook's picture
BayCook

After reading your blog entry, my suggestion would be to put the smaller stone directly on the oven deck (since you have a gas oven- would not work for an electric), and put the larger one 3" above it.  This will trap more heat in your baking area, due to the umbrella effect.

Also, you might consider putting a lightly floured sheet of foil on your peel before moving the dough and assembling your toppings. The foil slides off the peel easliy, and does not change the cooking process.  It also makes it easier to pick up the finished pizza- you can use tongs to hold a corner of the foil while sliding the peel underneath.

could you post the recipe you used for the dough?  It looks nice!

loydb's picture
loydb

Would you mind sharing your dough recipe please? The available delivery options here in the woods are limited :)

Thanks!

Loyd

 

 

mrfrost's picture
mrfrost

Loyd, have you tried the recipes in the Pizza Primer thread here?

http://www.thefreshloaf.com/recipes/pizza

Then, I would suggest suggest pizzamaking.com as the best source for pizza recipes.

http://www.pizzamaking.com/pizza_recipes.html

Besides those on that page, their forums link(on that page), have dozens of threads with just about any type pizza recipe(with discussions) you would want.

foolishpoolish's picture
foolishpoolish

Your pizza is looking good! In the NY-Neapolitan vein, if I had to categorise it. 

I remember you asked some questions about the pan pizza recipe a month or so ago (answered a few weeks ago - sorry it took so long!).

For neapolitan style, there are several different ways you can approach it in a domestic oven - two stones, broiler, frying pan/skillet (as used by Heston Blumenthal). 

I've tried to cover some of my own experimentation on my blog (got into some interesting discussion on various alternatives etc. in the comments section)

http://foolishpoolishbakes.wordpress.com/2009/06/24/pizza-a-casa-mia-part-2-neapolitan-style-pizza/

Hope that's of some use.

Happy baking!

FP