11 hours ago, TicTac said:Curious to hear more about your pizza cooking technique, Shai.
Sure, I'll be glad to tell. Is there anything specific you are interested about?
In general, It's a straight dough made with bread flour and 64% hydration, a little sugar and some olive oil. Kneaded well and rested for 1-3 nights.
As for shaping, I try to mostly use semolina, as I find excess flour makes the crust a little leathery, while the semolina doesn't absorb the moisture, and gets crunchy in the oven, but a little flour is unavailable. I keep some flour in a salt shaker for use in baking, it is very handy to dust the surface and the dough.
For baking, I have a plate of steel, 1/4 thick (regular, not stainless, since it's cheaper), which I bought for less then 15$ from a metal shop, and seasoned so it won't rust.
I pre heat it for 45 minutes as hot as my oven will go, then switch to broiler and slide in the pizza on a parchment. I find that it doesn't hurt the pizza, and I don't like otherwise risking it sticking to the peel.
That's about it.
