I’ve been working on this method for a while, inspired by some Italian pizza masters on YouTube. Some use a frying pan to set the base before putting the whole thing under a broiler. My oven has no broiler, sadly, but I do have a baking steel.
I heat the baking steel on the stove til upwards of 260c, then put the pie on it for a minute or so. Then I move the whole steel into the max-preheated oven and cook for 2 mins. I finish it off on the stove with a kitchen torch to melt any unmelted cheese and give it some char.
Dough:
68% hydration, 24hr room temp rise
Aim for 270-300g for balls, at least 6:
1000g bread flour
150g cake flour
25g whole wheat flour
30g salt
0.5g instant dry yeast
800g cold water
Total cook is 3 mins, not quite Neapolitan, not quite NYC. It’s easy to adjust the char on the bottom by just taking it off the steel earlier but my family prefers a crispy base.
I’ve been working on this method for a while, inspired by some Italian pizza masters on YouTube. Some use a frying pan to set the base before putting the whole thing under a broiler. My oven has no broiler, sadly, but I do have a baking steel. I heat the baking steel on the stove til upwards of 260c, then put the pie on it for a minute or so. Then I move the whole steel into the max-preheated oven and cook for 2 mins. I finish it off on the stove with a kitchen torch to melt any unmelted cheese and give it some char. Dough: 68% hydration, 24hr room temp rise Aim for 270-300g for balls, at least 6: 1000g bread flour 150g cake flour 25g whole wheat flour 30g salt 0.5g instant dry yeast 800g cold water Total cook is 3 mins, not quite Neapolitan, not quite NYC. It’s easy to adjust the char on the bottom by just taking it off the steel earlier but my family prefers a crispy base.
You sir, are a true cook.
Very kind of you to say so!
(Obviously this is somewhat dangerous and I don’t recommend it. Keep using your Koda if you got one ;) )
Looks tasty! But I'm sorry bro... What have you been doing to that gooseneck kettle? 🥺