Comparing #1535 (version 5) and #1551 (version 6)

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- Mozzarella (whole milk, shredded, 150g)↵
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Then,114g)↵
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Then, for garnish:
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- 5g4g of salt
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1. Preheat oven for 1 hour. Ends up somewhere between 450 and 500°F.↵
2.around 450°F.↵
2. Preheat pizza steel for 30 min on top rack underneath broiler, reaches about 620°F.↵
3.630°F.↵
3. Rest dough at room temperature for about 1.5 hours. It felt likeuntil it had reached aboutreaches room temp.↵
4.temperature.↵
4. Add salt to the tomato sauce.
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12. Turn off broiler.↵
13. Place dough on steel; still on top rack with the broiler on.↵
13.rack.↵
14. Bake for 2.5 minutes.↵
14. Take out to add cheese.↵
15. Move to bottom rack for another 2.5 minutes.↵
16. Move back to top rack for 1 min.↵
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Results (markedly better again than last time):↵
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-6 minutes.↵
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Results:↵
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- Top: https://drive.proton.me/urls/R5NC0NVP1M#lEvW9YodqSZR↵
-https://drive.proton.me/urls/NZH3KGHFK4#Ot5GzAmPSSVY↵
- Bottom: https://drive.proton.me/urls/RYQPFZJSCR#LQKeZiiTbp9G↵
- Bottom (another slice): https://drive.proton.me/urls/N7VM0C48P8#XSP9bVZUyxUz↵
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Got the thermo gun today and played around with it. Ifhttps://drive.proton.me/urls/5BTWJZWAT8#1I0epT902wJZ↵
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Not quite as good as last time. I put the steel onovercompensated and the bottom rack (whichwasn’t thin enough. The crust is directly above the heat source), it hovers at around 450 after about 40 min. But on the top rack with the broiler on,my weakest skill, it hovered at around 620 after another 30 min. (It may reach that temp sooner, I didn’t check.) 620 is plenty hot to make pizza.↵
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Thetasted doughy and solid, not light and crispy.↵
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The doughcame out really good this time. It was lightnice and fluffy in most places, even had some crispy air bubbles. I had previously overcooked it –circular this time until I think that’s whyplaced it on the pizza steel. It got so hard last time.↵
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I found myself moaning as I ate this pie and wanting more afterwards.kinda skewed, not sure why.