this post was submitted on 03 Mar 2025
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Many stretch and folds (almost pretending I was making pan de cristal) later, this is a stupidly soft crust. Like a Neapolitan style.

I'm going to try this again soon with slightly lower hydration, more oil, more heat, and a pre-bake of the crust without toppings so it gets more of a chance to grow. Any suggestions are very welcome.

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[–] btmf@lemmy.world 6 points 3 months ago (4 children)

Do you have the recipe posted anywhere? I have tried doing a few homemade pizzas and would love to try this. it looks great.

[–] Gradually_Adjusting@lemmy.world 9 points 3 months ago (3 children)

I didn't actually follow a recipe as such. From memory though, it's something like

  • 300g bread flour
  • 250g water
  • 1t sea salt
  • .25t yeast

With about four strengthening folds and a lot of EVOO in the skillet. Sorry if that's too vague, this was very freeform. If you're just starting out, I'd really recommend a beginner recipe with a video. I got my start with Brian Lagerstrom's pizza recipe, and after doing it several times and getting better at breads in general I got confident enough to experiment. If you're going to get into baking though, don't make my mistake of waiting three years to get a Dutch oven. They're a game changer.

[–] btmf@lemmy.world 3 points 3 months ago
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