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.
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)
|Per ball (g)||282.22||9.96||0.62|