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TMO's Pizza Port

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Apex3V

Heel-n-Toe Enthusiast
I need the Pizza Port's help, I've tried 5 different time's to try and make a pie with no real success. I've tried it a handful of ways so far, 4 times in the oven and 1 time with a pizza stone on the grill. all the time's in the oven I tried at 350 I believe, I got the top and bottom cooked beautifully but the middle was still doughy. on the pizza stone I don't think it got hot enough and had a disaster of dough stuck to my slider from not using enough flour I believe. I need some real help creating a successful pie so I can move on and try new things with it and make good pizza. I've been using dough balls from the grocery store bakery, organic marinara and hand grated mozzarella but so far haven't gotten to enjoy any of it. I guess what I'm looking for here is a "How to make pizza for dummies" intro because I've tried lots of different things with no luck so far.
 

Grant 302

basic and well known psychic
organic marinara

I read that wrong at first...:D It's not yet 4:20 here.

>Insert Baked Joke Here<

:rolleyes:

...

Try higher baking temps! 450º+ F or as high as you oven will go!

For sticky or higher hydration dough, try cornmeal or brown rice flour...or just more of the same flour you're already using. IF that's not helping and it's a really sticky dough, use a piece of parchment paper.

Hope that helps and post a pic when you can!
 
Grant is right...The hotter the oven the better. My oven goes to 550 deg and that's the temp I use when I bake a pie. I also use cornmeal underneath to prevent sticking. I'm due for one soon....I was getting lazy...either ordering out or dolling up a frozen one.
 
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Grant 302

basic and well known psychic
More sourdough crust pies tonight:
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48010878826_58fe52ff5b.jpg

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48010885863_b8ac4166b9.jpg

48010885628_386b6cfabc.jpg

Came out pretty well and we could taste the sourdough flavor this time. Not bad for a 24 hour process about 4 1/2 hours proofing at room temp and the rest in the fridge. About 1/4 unfed sourdough starter (50% hydration) by weight. About 1/3 '00' flour. Finished dough about 57% hydration (total water weight/total flour weight). No added yeast. Dough was not punched down at all as the rise at room temp was slow. Dough was too sticky to remove easily from the ziplock so I cut it open to transfer to the floured tray/workspace.

I've found I can't adjust sourdough by feel and have to rely on weights and baker's percentages.
 

Grant 302

basic and well known psychic

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