15 hours ago, TicTac said:Interesting re: the oil. How does that interact with the flour - or do you forgo it in that case?
It doesn't really interact, it's like changing what you do to the top crust of a loaf of bread. Bread that just gets steamed has a crunchy crust, oil gives a softer, more flexible crust. (steam still escapes from the crust) But, I suspect that there's a small effect with temperature -kind of like there is with roasted vegetables. The oil can obviously get hotter than boiling water temperature while the dough still has moisture in it. I tend to like thicker pizza dough, but have had nice results with almost every type of crust. (except I don't make the cracker-thin crust)
I also tend to build on a screen and then bake on either my steel or stone. (stone is always in the oven and easy, steel weighs a lot and i don't always feel like hauling it out) Try it some time and see what you think; maybe make a mini pizza with this technique the next time you're making pizzas.
