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You should have been here .
I need to adjust the dough for the high temp cook . I had upped the sugar to help browning in a 450 oven . Needs less hydration too . Cooking the sausage from raw on the pizza adds a bunch of flavor .
Thanks for the comment Mike .
Oh yeah . Going on raw is the way to go . That sausage sizzled up in 30 seconds at those temps .
Non stick foil . Dull side up . Just pull it out after the bottom sets . When using the house oven I pre heat the stones for an hour . You can also use parchment at house oven temps .
Pizza oven temps will torch parchment paper .
That's what I do (and preheat). 550F convection and broiler halfway is pretty darn good but no go in the summer. My wife would faint watching me eat that sausage pie going in raw LOL No BS those are like EXACTLY how we like ours done.
I agree . I have the oven low / high / broiler pizza figured out . I use 450 . Start low , then go high under the broiler .
2 results of that . It's really hard to beat .
Back at some pizza today . I made an adjustment on the dough . I was tweaking it to work better in the house oven , by adding more sugar to the dough . Helps it take color at 450 .
I was using the same mix at higher temps , and it got to dark to fast .
So I mixed some 00 KA flour last week , and did it exactly per their instructions . Fermented 5 days .
Sauce is crushed canned Roma tomatoes , raw garlic and fresh picked basil . Spun up in the food processor . Sauce cooks on the pizza . I look for the can that has California on the label .
My fresh motz had some mold on it . So had to go with store bought shredded . Using up some pepperoni that was at date .
Temp was around 650 when It went in . Launched on foil . Bottom sets I pull the foil out .
Added some fresh basil at the end and went back in the oven just for a bit .
Pictures are washed out a bit , and the very tip of the dough was a bit
under cooked . Nothing negative though . It was really good .
The dough is the star . Better cheese and Pepperoni would be great ,
but it was so good .
I was trying not to eat these last 2 pieces ,,, they didn't make it .
2nd half of the dough was just sauce cheese and a couple basil leaves . Bottom was perfect . Doesn't look like much , but less is more with this . Wish I had some sausage thawed . I think I have the dough and the cook temps figured out .
The dough cooked in the pizza oven carries a ton of flavor . You're right , doesn't need much . I like a loaded up pizza , but that's a whole different method for me .
The pizza oven is great . It's the only one I've used , but really like it with the propane burner .
Can't see the sense in using the woodfired function of it though .
Been making a lot of pizza since the last post .
Sausage pepperoni . Sausage cooks raw on the pizza .
It's so good .
He's been doing a Pecorino Romano cheese pizza that is just fantastic .
Fresh motz goes on the bottom first , then he drops the sauce on top by spoonfuls .
Then adds the shredded pecorino .
He's also been buying sticks of pepperoni and cutting it into cubes .
I was thinking WHAT ! I have to say it works for some reason .
Another Pecorino . That stuff has great flavor .
