Secret Santa,
George has wrapped this up in his post - it's a bit like our BIR passion - i think perhaps even worse. many opinions, many variables.
i'm not expert in it for sure and have much to learn. these are my pizza key requirements:
1) hydration -use UB's naan idea of much water - water needs to be 65% of the flour by weight. the dough is very sticky and difficult to handle - with practise it becomes 2nd thought and easy
2) technique - don't use rolling pin - dough must be pushed out or pulled by hand to make the pizza - it must sort of step taper in cross section to compensate for the filling (thinner over the filling area than around the edge)
3) equipment - i use steel pizza pan or tins - i think they compensate for not having very high heat in a domestic oven. any metal sheet would do the job (i'm not keen on perforated).
4) oven characteristics - amount of filling (less is more), pizza dough thickness and cooking time are interrelated and very much dependent on the oven. set oven at max temp. a bit of trial and error is then needed to get the balance right - starting off with less filling - would say even make garlic bread pizza intially (brush with butter/garlic) until you establish best thickness and bake time (nb this will increase when you progress to using fillings).
the spreadsheet should get you up the learning curve quite easily. from then on though you are likely to get hooked.
i currently have 5 off dough boxes and 1 off sauce box in the fridge.
Topic: Pizza from scratch (Read 108820 times)
