Tonight it was just the three of us doing some pizza experiments. We preheated the oven for 30 minutes on high heat. The stone was around 650F when we baked the first pizza. We left the flame on high, as evidenced by the burnt edge:
This was the Basic Pizza Dough recipe, made 24 hours ahead of time and refrigerated overnight. We took it out of the fridge about 2 hours before shaping, which was not really enough time. It was difficult to stretch and turned out a little thick, but it was Flint-approved.
Topped with Rao’s pizza sauce and grated fresh mozzarella. Flint ate 3 slices!
This was the Artisan No-Knead dough from King Arthur website, using KA bread flour. Made the dough 5 days ahead and refrigerated. Brought out of the fridge 2 hours before shaping. Dough was very soft and I had to add a couple tablespoons of flour to keep from sticking to my hands. Again, because it was cold, it was hard to stretch.
For cooking, the stone was a little over 700F and flame was turned to medium. The bottom of the crust was crisper this way, but could still be more crispy. Compared to the first pizza, this dough was slightly chewier (good) and had better flavor (probably due to the long fridge time).
This pizza had onions, mushrooms, Kalamata olives and Calabrian chiles.
Get the dang dough out of the fridge at least 4 hours before shaping and preheat the oven 40 minutes to try to get the stone to 800F.
https://leitesculinaria.com/79749/recipes-semolina-pizza-dough.html#recipe