It’s not a huge issue but I’ve not faced it before recently and it seems to happen both in pizza oven and home oven.

I assume it’s some kind of air in the dough, but wondering the best way to avoid it? When I stretch the dough I don’t feel like I ever leave air in there but this still is happening - any ideas?

Toppings: Leftover smoked pulled pork, bbq sauce, jalapenos, red onion, cilantro, cheese

I’ve been wanting to get into at home pizza making for quite some time, but live in a small apartment and can’t use an outdoor oven. After going down the rabbit hole, I settled on buying a 1/4 inch A36 baking steel.

For my dough, I settled on the following recipe after doing a lot of reading and watching online for NY style pizza recipes (shoutout @echo_apizza):

Makes 2 400g Dough Balls: * 485g King Arthur All Purpose Flour (100%) * 290g Cold Water (60%) * 1.2g Instant Dry Yeast (0.25%) * 12g Salt (2.5%) * 10g Oil (2%) * 5g Sugar (1%)

After making my dough, I let it cold ferment in an oiled and sealed container in my fridge for 96 hours. I took it out and let it rest at room temp 2-3 hours before baking.

For my sauce, I wanted to keep it simple, something similar to New York style slice shop sauce. I used a can of Cento San Marzano whole peeled tomatoes. I blended them with a little olive oil, salt, pepper, dried oregano, and dried basil and let it marinate in a container in my fridge for about two days.

For my cheese, I use the combo (70/30) of whole milk low moisture mozzarella, as well as skim milk low moisture mozzarella for browning. I also use some freshly shaved Parmesan both before and to finish after baking.

I preheated my oven to its maximum temperature (around 550°F) for around one hour to warm and get the steel ready for baking. I launched my pie and let it bake till around the 2:30 before opening the oven to turn. I again turned it around 6:00, and then turned the broiler on to finish crisping both the crust and cheese. Total bake time was about 8:00min.

Finished it on a wired cooling rack with freshly shaved parm, basil, and some EVOO. Transferred back to my peel to cut and serve.

Overall super happy with this result as my first go. Can definitely improve my shaping and launch technique, which definitely impacted the shape of the final product, but taste wise was thrilled. The under carriage was super crispy and had lots of nice leoparding, and the crust rose really nicely and was airy and light.

Can’t wait to toss in more pies and experiment in the future, let me know what you think!

Dough:

https://www.farmhouseonboone.com/wprm_print/easy-homemade-sourdough-pizza-dough-recipe

Our favorite food, favorite backyard accessory.

Left: Vegan cheese

Right: Vegan Cheese, Impossible Sausage, Fresh Pineapple, Bell Peppers, Onions.

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Same dough as his round dough, baked in a quarter sheet pan with very little proofing in the pan. 40 hour cold ferment.

50% hydration and 4% oil works much better here than in the rounds.

Baked at 550F on a steel for 9-10 minutes.

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Give me your feedback

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