Quote:
Originally Posted by Sonofagunny
More details are needed to intelligently hypothesize about your pizza conundrum.
Dough recipe?
How was the pizza stone temperature gauged?
Similarly, the "oven" temperature?
How often was the "oven" opened whilst pizza cooking?
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Your questions may have answered my question, but I will answer them for clarity.
Recipe:
500g high gluten flour
325g water
10g salt
10g sugar (problem child at high temps)
10g granulated garlic
3g ADY
ETA: Divided into 3 dough balls. Two were frozen and one was incinerated.
Pizza stone temp:
This probably was the problem. I assumed ambient oven temp. But, during preheat, the grease splatter from previously cooked meat flared up in the oven. I opened the oven lid to put out the flames and again to add the chips. The stone temp could have been as high a 1000°! I went by the lid gauge which read 600° after being open for a couple of minutes.
I need an IR temp gauge.
Thanks, Sonofagunny, for the prompt to engage my rational thinking apprentice.
Pat