Oh man. Not to fill this blog with baking brags. But look at this shit.
I’ve never done anything better
And these weren’t just pretty, either.
If you believe the experts, pizza-crust texture should both cruchy AND delicate.
I thought I knew what that meant. And I thought that I’d achieved it before.
Ho ho, oh no.
I’m not disavowing my earlier efforts, exactly. They weren’t bad. But today’s pie was just a whole ‘nother level.
The crust broke with this beautiful lightness in the mouth. The cook was consistent across the entire pie, too, which is a rare achievement for me.
What was the secret? Once again, high-gluten flour.
Makes everything better
That, plus the following steps, which are what I do for all of my pies:
- A prefermented dough with 63% hydration (including extra-virgin olive oil)
- Using a pizza steel
- Oven pre-heated for ≥ 90 minutes, on 500 convection
- For the actual baking, throw the broiler on high, and cook for 4 and a half minutes
Documented here for posterity. Best pizza I’ve ever made!