Pizza for dinner - Good enough to eat, but a work in progress.
Pizza Margherita with mushrooms
Pizza with Mushroom and Leek
Pizza with Mushroom and Leek Slice
I want to make really good pizza crust. So, this is a first step on a journey. I've read lots of recipes, but I have a lot to learn and a long way to go.
I made the dough yesterday. I basically followed the recipe in Reinhart's BBS, except I didn't. I autolysed the dough for 15 minutes before adding the yeast and salt. I used KAF's Perfect Pizza flour, which is a blend that includes some semolina. After kneading, I refrigerated the dough overnight.
I stretched the dough by hand (no rolling) quite thin. I've made pizza 3 or 4 times before, and this was the nicest handling pizza dough ever. I was able to get it to window pane over the whole surface (if I'd wanted to).
After topping the pizzas, I baked immediately at 500F with convection on a pre-heated stone. I baked the mushroom-leek pizza bianco for 6-3/4 minutes. The margherita baked for 8 minutes.
I think they look pretty good, but the bottom crust was not crisp enough for me, and the outside crust was too chewy.
I think I need to try other flours. Maybe I over-stretched the dough. Maybe ... Maybe.
I wish I had a real pizza oven!
Any suggestions from ace pizza makers would be appreciated.