Last time I posted a question about my homemade neapolitan pizza's edge being too tough and dry.
This time I increased hydration in the pizza dough and also decreased the size from 13in to 12in, resulting in a moist, tender and still charred pizza edge, tasting much better:
But I'm still complaining.
Look at an authentic neapolitan pizza here:
Do you see how the edge is so bubbly, bubbles connecting to bubbles and I bet the edge tastes very soft and airy, and I'm trying to achieve that affect in a home oven.
While I acknowledge the commercial pizza oven being 800F floor level and 1000F at dome, I'm not sure if the bubbly effect is caused by high temperature alone? Any ideas?
Thanks
This time I increased hydration in the pizza dough and also decreased the size from 13in to 12in, resulting in a moist, tender and still charred pizza edge, tasting much better:
But I'm still complaining.
Look at an authentic neapolitan pizza here:
Do you see how the edge is so bubbly, bubbles connecting to bubbles and I bet the edge tastes very soft and airy, and I'm trying to achieve that affect in a home oven.
While I acknowledge the commercial pizza oven being 800F floor level and 1000F at dome, I'm not sure if the bubbly effect is caused by high temperature alone? Any ideas?
Thanks