Stolen from a YouTuber called Bake with Jack. The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.
This batch was made from frozen dough balls, which was the real test for me. It’s a very wet dough, but amazingly pliant.
The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.
Sounds like a great idea. My experience with pizza stones is that they add very little of the ‘brick oven’ effect, even when pre-heated a long time. Pizza steels seem like the way to go for the average oven.
Btw, since corn flour / corn meal doesn’t add much taste, I’ve thought about using poppy or sesame seeds to do the job, some things which might add nice flavor. But maybe I’m wrong and they’d burn…
You can heat a pizza stone as hot as you want, it’ll never be able to transfer that heat as quickly as quickly as metal. It’s the conductivity that makes the difference.
I’d be concerned about the onion & garlic burning, and the salt adding unnecessary sodium.
The idea with swapping in poppy / sesame for corn flour / meal is to take a low-key item that’s already present and necessary, and upgrade its flavor without changing the overall pizza taste, while still doing its job.
Making a good dough from scratch is surprisingly easy is use roughly 2 cups of flour with 1 cup of water that is about 108 f with about 2 teaspoons of yeast . Add alittle salt , sugar and olive oil mix it together in a ball and let rise for at least 2 hours but I would recommend 4 or more . Comes out looking like the pizza I posted here yesterday.
What was holding me back was not understanding how to create strength and tension in the dough, and realizing the bottom of my skillet could serve as a pizza stone. That and going fully metric, since I don’t like to bother with sifting.
Stolen from a YouTuber called Bake with Jack. The only things I changed are dusting with corn flour and using an inverted cast iron skillet instead of a pizza stone.
This batch was made from frozen dough balls, which was the real test for me. It’s a very wet dough, but amazingly pliant.
Sounds like a great idea. My experience with pizza stones is that they add very little of the ‘brick oven’ effect, even when pre-heated a long time. Pizza steels seem like the way to go for the average oven.
Btw, since corn flour / corn meal doesn’t add much taste, I’ve thought about using poppy or sesame seeds to do the job, some things which might add nice flavor. But maybe I’m wrong and they’d burn…
You can heat a pizza stone as hot as you want, it’ll never be able to transfer that heat as quickly as quickly as metal. It’s the conductivity that makes the difference.
If we’re going to get creative, let’s talk about everything bagel spice. Yay/nay?
I’d be concerned about the onion & garlic burning, and the salt adding unnecessary sodium.
The idea with swapping in poppy / sesame for corn flour / meal is to take a low-key item that’s already present and necessary, and upgrade its flavor without changing the overall pizza taste, while still doing its job.
I like the idea. Could also try linseed
Making a good dough from scratch is surprisingly easy is use roughly 2 cups of flour with 1 cup of water that is about 108 f with about 2 teaspoons of yeast . Add alittle salt , sugar and olive oil mix it together in a ball and let rise for at least 2 hours but I would recommend 4 or more . Comes out looking like the pizza I posted here yesterday.
What was holding me back was not understanding how to create strength and tension in the dough, and realizing the bottom of my skillet could serve as a pizza stone. That and going fully metric, since I don’t like to bother with sifting.