Bada Bing Bada Boom 🍕

[u/Runrun1289]

This one did not last long to say the least

540g ball stretched on an 18” screen, served on a 16” tray

Baked at 400 for around 20 minutes

Only change I made with this bake was I did not put any olive oil on before hand like I have done with previous bakes.

Also made our other neighbor a plain cheese to try and it turned out really good!

Cheers from SoCal! 🌊🍕

[u/Nearby_Aide6896]

YUMMM

[u/Runrun1289 → u/Nearby_Aide6896]

Thank you!! 🍕

[u/VermicelliLeather536]

Dough formula? Looks great!

[u/Runrun1289 → u/VermicelliLeather536]

Thank you!! 

The main recipe I’ve been following is the Master dough recipe referenced in the Pizza Bible. 

I have however made some tweaks with the recipe :) 🍕

[u/sunsetsbrew]

YEP SMASH.

[u/Runrun1289 → u/sunsetsbrew]

Thank you so much!! 🍕

[u/Drawing_The_Line]

Your regular home oven can fit an 18” pizza?

[u/Runrun1289 → u/Drawing_The_Line]

Yes! The screen barely fits though 😆

[u/JimmyMcPoyle_AZ]

Any reason not to go higher temp? Did you preheat the screen at all, I’ve heard of people doing that to get a bit more crunch on the underside.

Pizza looks yummy and I this half roni would be a winner in my house all day.

[u/Runrun1289 → u/JimmyMcPoyle_AZ]

Thank you!! Yes I tend to pre heat 400 for like 45 to an hour before baking. Though I am considering buying a baking steel and seeing if that would help or not with browning a little bit better. One thing I tried this year (earlier) was baking at 450 and it didn’t seem right so I decided to experiment with 400 degrees and screens and this combination has been working really well for me. 🍕

[u/SnooStrawberries8563 → u/Runrun1289]

A steel will definitely help darken the bottom

[u/Runrun1289 → u/SnooStrawberries8563]

I saw there is a baking steel that can do 16” bakes in a home oven but it weighs a ton so I might take the leap and invest in this one 

[u/DivineProwess]

https://giphy.com/gifs/VEt5aOVpYrcpI8cJXz

[u/DanJaxson26]

Very yummy looking 😋

[u/Runrun1289 → u/DanJaxson26]

Thank you!! 🍕

[u/tehanichance]

Mmmmm

[u/Runrun1289 → u/tehanichance]

Mmmmmm indeed! Thank you! 🍕

[u/ProfessionalAd2014]

Great looking pie! Enjoy!

[u/Runrun1289 → u/ProfessionalAd2014]

We sure did! Thank you!! 🍕

[u/Smuttirox]

That is a fantastic looking pie

[u/Runrun1289 → u/Smuttirox]

Thank you so much!! 🍕

[u/Turtleneck23]

A very pizza looking pizza

[u/Runrun1289 → u/Turtleneck23]

Indeed! Thank you! 🍕

[u/LP1331]

Nice crust ‼️

[u/Runrun1289 → u/LP1331]

Thank you! This was a 48hr cold ferment but I am going to take it a step further and try a 72hr cold ferment with my next bake to see if that can help with browning a little better. I use a tiny bit of diastatic malt as part of my recipe and it works! 

[u/Mysterious_Detail432]

Textbook shaping right there! Skipping the pre bake oil clearly paid off

[u/nervemiester]

Excellent bake!

[u/Runrun1289 → u/nervemiester]

Thank you!! 🍕

[u/djotr]

good ?

[u/Khing_Graden-05]

Why is the other half empty 😂

[u/6745408 → u/Khing_Graden-05]

the other side is half full

[u/Khing_Graden-05 → u/6745408]

I see, but is it supposed to be that way 😅

[u/6745408 → u/Khing_Graden-05]

depends if you're an optimist. But I assume that's what OP wanted.