I was watching Guy Fieri at a pizza place in Glendale, AZ. The guy made a wood fired pizza, oven temp was 800 deg F, and cooked pizza for 4 minutes. Cheese was bubbling like molten lava on top! My oven doesn't go that high :( But I'll make do. Decided to kick up oven temp to 550F this time, and it seemed to help. I also used bread flour this time instead of AP flour.
Makes 1 large size pizza, perhaps 14-16".
3 c bread flour
1/2 c + 1 tbsp water
1/2 c active sourdough starter (I use my LBB starter)
1 tbsp wheat germ
1.5 tsp active yeast
2 tbsp olive oil
2 tbsp honey
2 tsp table salt
- Add all ingredients except salt to mixing bowl.
- Mix using dough hook for 2 min. Cover with plastic wrap and let rest for 20 min.
- NOW ADD SALT. Mix with dough hook for 8 minutes. Dough will be very soft and sticky.
- Place dough in oiled bowl covered with plastic wrap. Let rest for 2 hours at room temp. Dough will still be very soft and sticky.
- Refrigerate dough in bowl for 12 hours. (Went into fridge about 10:00pm or so).
- Remove dough 2 hours before baking. (came out at 10am from fridge, sat until 12 noon).
- 30 minutes before baking, preheat oven to 550 degrees; make sure your pizza stone is in there.
- Dip dough in flour & shake off excess. On a very well floured board, stretch dough into shape.
- Transfer dough to parchment paper on rimless baking sheet (or parchment on pizza peel)
- Slide pizza into oven, on stone, located 2nd shelf from top.
- Add 1 cup hot water to broiler pan at bottom of oven.
- Add toppings and bake for 10 minutes, or until crust is browned as desired.
- Crust thickness (1=thin CPK, 3=normal PJ Dominos, 5=thick Chicago style): 3.5
- Crust rise (1=no bubbles/some bubbling/5=big bubbles everywhere): 2.5
- Crust crunch (1=eiscafe soft, 5=cracker hard): 3
- Crust blistering (1=no blistering, 5=clear, perfect blistering): 3.5
- Crust chew (1=not chewy,5=very chewy): 4
- Crust doneness (1=dough still raw, 5=browned and cooked through): 5
- Crust texture hole size (1=small, 3=med, 5=large): 2.5
- Crust texture hole regularity (1=even, 3=a little irregular, 5=very irregular): 2.5
- Crust browning: (1=pale/white, 3=browning, 5=chocolate brown): 4.3
- Crust sourness (1=not sour, 5=very sour): 1
- Dough by comparison to #1 was pretty dry; didn't stick to mixer bottom.
- Went a little hotter on the oven. Cooking time was exactly 10 minutes, which was perfect for this size pie and dough wetness.
- Crust bottom was 85% perfect: wood-fired brown, more on one side than the other. Brown part was thin and cracker-like, while rest of interior was soft.
For Next Time
- Try white sugar instead of honey, and possibly increase a little (2-3 tbsp)
- Rotate pizza 180 degrees after 1st 5 minutes.
- Try slightly more hydration (+3 tbsp water instead of +1)
- Try 2 tbsp wheat germ instead of 1; couldn't really taste 1, didn't add significant nuttiness.