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Old 11-19-2018, 10:57 PM   #1
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PIZZA CRUST, BLISTERS Vs NO BLISTERS

I would like to find out why some pizzas have a "blistery" crust (even in the center of the pie, while other pizzas have no blisters. I wish I could remember all of the article I read years ago about why some have blisters and others do not. According to the article, the SAME pizza joint had pizzas that came out with blisters while others did not. All I remember is that they discovered that it depended upon which cook made the dough. Can anyone help me find a way to make a crust WITH BLISTERS ?

Thank you

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Old 11-20-2018, 06:47 AM   #2
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All our pizzas are now done on the grill or in the equivalent of a wood burning oven. No matter if we try a new dough recipe or not, we always have blisters. IMHO, you just can't get the same results or taste from a home oven.
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Old 11-20-2018, 10:49 AM   #3
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...IMHO, you just can't get the same results or taste from a home oven.
vive la difference. I do not enjoy charred dough as part of my pizza. Just my personal preference.
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Old 11-20-2018, 12:16 PM   #4
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I prefer blistered & crackled crusts.
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Old 11-20-2018, 04:05 PM   #5
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I prefer blistered & crackled crusts.
Yes, but how do you get the blistered crust ?
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Old 11-20-2018, 04:11 PM   #6
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A few years ago the baking steel was developed for home pizza bakers to get the blistered crust. I have had success finally getting the blistered crust with one.
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Old 11-20-2018, 04:40 PM   #7
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Yes, but how do you get the blistered crust ?
Very high heat, less time??

On the rare occasion I fire up the brick pizza oven now out in the back yard the pizzas cooked in it almost always come out blistered.
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Old 11-20-2018, 06:45 PM   #8
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Pretty sure it's high heat, like 600 plus.
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Old 11-21-2018, 09:51 PM   #9
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Pretty sure it's high heat, like 600 plus.

well, if that is the only way to get blisters, I'll never be able to achieve blisters in my home oven. The absolute max temp I can get is 460 F.
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