Barriehie
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Thank you! The GG's did me well last week so I'm taking them a whole cake for dessert instead of a piece in their take out box. This way the whole crew, buying or not, gets a piece of cake.
Thank you! The GG's did me well last week so I'm taking them a whole cake for dessert instead of a piece in their take out box. This way the whole crew, buying or not, gets a piece of cake.
Barriehie
Forum GOD!
I've never thought of brushing a pizza dough before but since you've planted the seed here's a read on all that.
Yes exactly. I glaze a lot. Most baking conventionally gets a glaze - pies, pastry, bread, rolls etc etc. Everything except pizza - the thinking being that it's supposed to blister and puff up and get little scorched spots n stuff. Fine if you've got a 900 deg oven. Just won't do it in a home oven.
Recent pizza browned in spots where the goat cheese spread a little onto the crust edge and I brushed it off. Milk/cream is a common glaze, pizza crust doesn't brown fast enough in a home oven
Barriehie
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That's why you need an industrial hot air gun... Mine goes up to 1200°F...Yes exactly. I glaze a lot. Most baking conventionally gets a glaze - pies, pastry, bread, rolls etc etc. Everything except pizza - the thinking being that it's supposed to blister and puff up and get little scorched spots n stuff. Fine if you've got a 900 deg oven. Just won't do it in a home oven.
Recent pizza browned in spots where the goat cheese spread a little onto the crust edge and I brushed it off. Milk/cream is a common glaze, pizza crust doesn't brown fast enough in a home oven
This is the best I can get in a home oven, as far as puffiness and (something sort of like) blistering:
badjak
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Looks quite similar to what I get in the hot oven (uuni/ooni)This is the best I can get in a home oven, as far as puffiness and (something sort of like) blistering:
Barriehie
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Hey, Z-Cook, home kitchen pizza.
That is a pretty great crust TastyReuben! How hot and long do you bake for? What's your dough?
Mega blow torch?That's why you need an industrial hot air gun... Mine goes up to 1200°F...
Thx! Great article. Like Kenji a lot - he's good. He's no longer at SE after it got sold off tho more's the pity.
No metric on there
(can't do baking with oz and cups) had to convert for hydration % which is right at 60 
Flour 567g
Salt 8.5g
Yeast 5.7g
Water 340.2g
My usual is 14" or 16" super thin crust which can dry out really fast - maybe need to make smaller too ...
Barriehie
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You're welcome! 
Thanks. That get baked on a very heavy pizza stone heated for at least an hour at 525F (and my oven offset is set as high as it’ll go, so maybe closer to 550F) for around 9 minutes.
The dough recipe will surprise you. It’s the generic pizza dough recipe that came with my Cusinart food processor over 30 years ago:
Recipe - Basic Same-Day Pizza Dough
The only difference in that one is I cut the yeast back to 1/4 teaspoon of instant yeast and let it sit in the fridge overnight.
I have dozens and dozens of dough recipes, some very complicated and precise…and that was the best finished crust (for that style of pizza) that I ever made.
Well that was part of the whole problem. Same here. And of late reading too many pizza baking books and sites. So this has been a return to one of the first recipes I used and it always worked. My reg pizzas have got a lot thinner crustwise tho.