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[pizza]

Michael writes:

[goman]

You will always get a crispy outer shell-including the bottom-when the dough is baked directly on a stone. Most prefer it that way as long as the inside of the crust is soft and airy. The way to get this is with a higher hydration recipe and less kneading.

I know the inclination is to knead the heck out of it to make it stretchy but if you use an autolyse and overnight fermentation, you can get a great crust in a home oven on a stone at 550 degrees. I suggest a recipe with only bread flour, yeast, sea salt and water. No oil. Sugar or honey is optional and can aid in getting some more color in the the crust.

Mix the ingredients in your mixer just until thoroughly combined and turn the mixer off for 10 minutes. This is the autolyse period that will help with gluten formation. Then knead on low for 5 minutes, rest for 5, then knead another 5 on low. The dough will be very soft and not stay in a ball on the dough hook. This is a good thing and with liberal flour on your board it will not be difficult to handle. Put the dough in a large bowl in the fridge overnight and take it out about 2-3 hours before pizza time. Use enough flour on your hands and board to make your dough balls without sticking.

Use some flour on your peel and slide the pizza right onto the stone at the highest heat you can get - preheated for at least 1.5 hours

Look around the various forums for a high hydration recipe and experiment. The overnight fermentation adds so much flavor.
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Great pizza is a journey, not a destination.

[pizza]

Thanks so much goman.

What you said makes so much sense.

Thanks very much for sharing your pizza knoledge here.

pizza all oaver Rhode Isand,

albert
The Pizza Promoter