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 700F. For some of my Neapolitans I’ve even gotten it all the way up to 950F.

But recently I’ve wanted to work on a pizza that can be made in a 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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