This is the first of two posts. I just wanted to get it out that I FINALLY think I found the way to get the proper crust on a thin / almost Neopolitan style pizza. This is essentially a draft post because I don’t know how long it will be until I do this pizza again.
Here are the tricks:
- place a large baking stone on the bottom rack of the oven (not on the oven deck)
- place a smaller baking stone (or same size if you have it – I didn’t have two of the same size) on the rack above the bottom one
- turn oven (I have a gas oven) to Broil
- wait about a half hour (oven should be at least 550 degrees)
- flour the peel
- move the stretched dough to the peel, add sauce, cheese, and toppings (I tend to add a little olive oil to the top)
- move the pizza from the peel to the oven
- cook it until it’s starting to brown (use your judgement) – took less than 10 minutes per small, thin pizza
- remove from oven with the peel (I use a standard long handled wooden peel – metal would have been easier to remove the pizza I’m sure)
This left a crispy crust on the outside and nice and moist on the inside still (depends on your dough recipe, of course). The heat staying between the top and bottom stones was the trick, as I’d tried it just on the stone in the past many times and it never rose right or gave the right amount of crisp. It rose just enough this time.
Made for a really great thin pizza. The sauce was just hand crushed D.O.P. certified San Marzano tomatoes, olive oil, fresh basil, dry oregano, emeceed garlic, and a dash of salt.
In the process, I was in a huge hurry and managed to spill half a pizza onto the baking stone, thus the mess. It’s all a matter of getting the right flour onto the peel and not spilling any ingredients onto said flour. (I can’t wait to own a SuperPeel!)
Not the best pics, I know. I’ll document the whole process soon – just wanted to get this out before I forgot what I did.