Comparing #1557 (version 9) and #1559 (version 10)

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- Mozzarella (whole milk,(part skim, shredded, 115g)↵
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Then,130g)↵
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Then, for garnish:
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- 4g3g of salt
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2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 630°F.↵
3.660°F.↵
3. Rest dough until it reaches room temperature.
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12.Turn off broiler.↵
13. Place dough on steel; still on top rack.↵
14.rack.↵
13. Bake for 2.5 minutes.↵
14. Turn off broiler and set oven to 450°F.↵
15. Move to bottom rack.↵
16. Bake for 6another 4 minutes.
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- Top: https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY↵
-https://drive.proton.me/urls/T890QSC0D0#a05C7Vx0BH1m↵
- Bottom: https://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ↵
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Not quite as good ashttps://drive.proton.me/urls/Y5TSN47MH4#DVT0yWyTenEV↵
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Dough noticeably thinner than last time.I overcompensated and the center wasn’t thin enough. The crust is my weakest skill, it tasted doughy and solid, not light and crispy.↵
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The dough was nice and circular this time until I placed it on the pizza steel. It got kinda skewed, not sure why.↵
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Waiting for the dough to reach room temp before stretching makes a big difference; much easier.↵
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I got the bottom down, I usually get a nice leopard print. What I need to work on is getting the center thin enough (but not too thin) and the crust crispier.