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[02ebz06]

Looks like it cooked nicely.  Why the 6.5-7.0, taste ?

[Bentley]

Pretty much as always, the dough.

[Bentley]

Hot Italyen Sausage, green bell pepper, Red Marconi pepper, ricotta, mozzarella and garlic!

[Free Mr. Tony]

That looks super tasty!  I guess we will let it slide in the pizza thread since there is no calzone thread.

[02ebz06]

Had some left over pulled pork from the Cubano sandwiches, so put it on today's pizza.
Had some sausage on one half as well, drizzled some BBQ sauce on and sprinkled some Mizithra cheese on top.
I should have skipped the BBQ sauce or used a lot less as it was too sweet for my taste.

[Free Mr. Tony]

First run with 3 pizzas. Sourdough skins were a bit over fermented but cooked really nice. Super crispy and airy just a little too many big bubbles. Stones were at about 600 when the pizzas went on. All finished at the same time with the bottom stone being slightly lighter than the others. Pretty encouraged with the first round.

[Bentley]

All 4 of those pizzas look good!

[yorkdude]

Man those look good.

[Canadian John]

 On the better side of good.  That's the way I like them.  Good job.

[Bentley]

I have not had a NY style slice since 2003 and I do not remember it anyway...but this was the most chewy pizza I have ever had.  A King Arthur sourdough recipe with this mornings discard.  A hybrid red/pesto sauce with Sweet Italian.  The tiles in the oven got up to 565°, not Neapolitan temperatures, but I had hoped hot enough for bubbled in crust, but alas no.  This stuff is becoming like biscuits, I am closing in on the quitting stage!

[02ebz06]

Bubbles in the crust have a lot to do with the fermentation.
Over-fermenting causes the yeast to run out of food and then the gasses stop being produced.
The heat does expand the bubbles, but they have to be there in the first place.
Under-fermenting gives more bubbles, but then you run the risk of the center of the pizza bubbling.

It you want a more crispy crust, try baking at a lower temp for longer time.
If you want bubbles, ferment for shorter time or gradually increase yeast.

Only make one change at a time. If you do too many, you don't know what made it worse or better.

It is a long process.  Don't give up...

[Bentley]

Thanks!

[02ebz06]

Just plain cheese today.

[Bentley]

So your crust rim looks a little like mine, but I did not look at a cross section of mine so I am not sure that would not be the same.  So what temperature and how long?  Maybe I will try it that way instead of full blast and hope for the best!

[02ebz06]

Well I do mine in the wood fired pizza oven, so will be different.
I heat it until the core thermometer gets over 500f.
By core thermometer I mean the dome of the oven is about 4-6" thick and the thermometer is in the center of that.
Don't know exact, guess I could measure.
I'm guessing the deck is somewhere in to 600-700f range.
I guess I should start measuring it again.
It takes about 4-5 minutes.
I'm using the Caputo Blue 00 Pizzeria flour which needs a higher temp for browning, which is why crust is not too dark.
I should probable just save this flour for when I want to fool around with Neapolitan  pizza again.  That is done at 850-950f for 60-90 seconds.
It takes a lot more wood and longer time to get the inside to that high of a temp which is why I haven't messed with Neapolitan much.

Do it in the Memphis at 550-600f on a pizza stone (should be 3/4" if doing on grill). About 1 hour heat up.  You can test with an IR gun.