A pizza from the home oven

Ever since I purchased a Blackstone oven for my patio I haven’t used my home oven to make a pizza. The Blackstone is absolutely amazing at getting temperatures over 700°F. For some of my Neapolitans I’ve even gotten it all the way up to 950°F.

But recently I’ve wanted to work on a pizza that can be made in a home oven. I often get requests from friends for a good recipe and some times I make extra dough and want to share them. Most of the dough I typically make requires at least 750°F, which is going to be almost impossible for most home ovens.

Today’s result missed the mark though. I was able to get the stone in the oven up to 540°F before launching. I got a nice color on the crust, but the slice was tougher and more chewy than I preferred. I had made another pizza from the same batch yesterday in the Blackstone and that one definitely had a crunchier crust.

You can see that the bottom got decent, but just not far enough for me.

Next time, I’m going to add a little bit of olive oil (~2%) to see if that can help get a crunch.

Dough recipe (makes a 13″ pizza)

Ingredients   grams oz lbs cups tsp tbsp
Bread Flour
170.73 6.02 0.38 1.34
Water 58.00% 99.03 3.49 0.22 0.40
IDY
0.30% 0.51 0.02 0.00 0.17 0.06
Salt 3.00% 5.12 0.18 0.01 0.90 0.30
EVOO 0.00% 0.00 0.00 0.00 0.00 0.00
Sugar 4.00% 6.83 0.24 0.02 1.71 0.57
Total (g) 282.22 9.96 0.62
Per ball (g) 282.22 9.96 0.62

 

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