On Wed, 24 Oct 2018 15:03:10 -0700 (PDT), Silvar Beitel wrote:

> The "Pizza with everything" thread ("RFC: Every topic a rathole!")

A lot of people will go way out their way to invent something to
criticize. I seem to generate the most. And I'm one of the top
relevant on-topic starters here. Hardly anybody will confront me
when I'm being an asshole in some off-topic thread, but start a
non-controversial on-topic thread and here they come.

> got me thinking about crusts. I've decided the pizza I like best[1]
> has a blistered crust, i.e. crisp on the bottom, chewy above that,
> but with large(ish) air pockets. The Goog is full of "guidance" on
> how to get that at home. What's *your* advice?

The [mis]information about pizza doughs and the different flours is
all whacked out. Especially when it comes to pizza flours and gluten
content. The best place for pizza questions is the reddit pizza
group. Lots of professional pizza makers hang out there (NOT Pizza
Hut Managers), but there's also a lot of pictures to weed through.

A very hot oven (hotter than your typical home oven by 200-500F).
Minimal toppings, at least where you want it to blister.
Never roll the dough, but rather spread-stretch the dough (to create
uneven spots)
A very hydrated high gluten dough (at least 65% and using a 00
flour) to generate steam.



I get crispy on the bottom, chewy the rest of way by using a
perforated aluminum pan, but you need high peripheral heat source
for the blistery edges, and a hot stone for blisters anywhere else.

I should also note that I actually cook my pizza and pan for about
90 seconds rotating it on the big gas 24K BTU stovetop burner before
putting it into the oven. That way the aluminum and the dough get a
jump start. Helps crisping but still not hot enough for blisters.


-sw