On 2018-10-25 3:06 PM, Wayne Boatwright wrote:
> On Thu 25 Oct 2018 11:43:22a, graham told us...
>
>> On 2018-10-25 10:52 AM, Cindy Hamilton wrote:
>>> On Thursday, October 25, 2018 at 12:37:03 PM UTC-4, Wayne
>>> Boatwright wrote:
>>>> On Wed 24 Oct 2018 09:19:38p, U.S. Janet B. told us...
>>>>
>>>>> On Wed, 24 Oct 2018 15:03:10 -0700 (PDT), Silvar Beitel
>>>>> > wrote:
>>>>>
>>>>>> The "Pizza with everything" thread ("RFC: Every topic a
>>>>>> rathole!") got me thinking about crusts. I've decided the
>>>>>> pizza I like best[1] has a blistered crust, i.e. crisp on the
>>>>>> bottom, chewy above that, but with large(ish) air pockets.
>>>>>> The Goog is full of "guidance" on how to get that at home.
>>>>>> What's *your* advice?
>>>>>
>>>>> overnight the dough in the fridge will get you blistery crust
>>>>>
>>>>
>>>> How does that work exactly? I've made a lot of home pizza dough
>>>> with generally very good results, but never blistered. Nor have
>>>> I thought to put it in the refrigerator. Obviously that must
>>>> make the difference, and I will definitely try that, but I'm
>>>> curious as to what makes it work. TIA
>>>
>>> I suspect that blistery pizza crust is produced by the same
>>> things that produce bread with an open crumb:
>>>
>>> Bread or high gluten flour, good yeast, high hydration, good
>>> gluten development (try folding every 30 minutes during bulk
>>> fermentation), adequate proofing (but not too much - if you
>>> press the bread with a finger or two, it should come back slowly,
>>> and not all the way), and hot and hot baking temp.
>>>
>>> <http://www.thefreshloaf.com/node/11527/secret-open-crumb>
>>>
>>> When I make pizza, we split the dough in half and my husband
>>> takes his half and puts it on the pizza stone without toppings
>>> for a few minutes. His get much better bubbles than mine. I
>>> suspect that's the "hot and hot" baking temp.
>>>
>>> I do about a 66% hydration for pizza crust and use King Arthur
>>> bread flour. I would experiment with higher hydration, but
>>> neither of us is very good at manipulating soft, wet pizza dough.
>>>
>>> Cindy Hamilton
>>>
>> My best pizza bases have been made with low gluten, Italian "00"
>> flour.
>
> I'll have to find a local source for that. I've not seen in my local
> stores, and I'd rather not have to order it. Thanks for the tip.
>
There are several Italian stores in this city and I think one of the
supermarkets stocks it too. Best look in the imported food section of
your SMs.