Our 100 percent hydrated pizza dough is delicate. In order to capture its delicacy and super light crumb we changed our baking procedure. I bake the pizzas for 10 minutes in on our baking steel, then move them up a rack, and cook them for another 5 minutes. I remove the pizzas from the oven and add the toppings. While I add the toppings I turn the broiler on. I put the pizzas on the middle rack and broil the pizzas for 5-10 minutes depending on the toppings. I remove the pizzas from the oven and use an offset spatula to remove the pizzas from their pans onto a cooling rack, where they for 5 minutes before serving.
Years Past
Ideas in Food: Great Recipes and Why They Work
Maximum Flavor: Recipes That Will Change the Way You Cook
Gluten Free Flour Power: Bringing Your Favorite Foods Back to the Table
