Pizza

[chassis]

Crust with 50/50 Tipo 00 and semolina rimacinata.

Onions, sauce, fresh mozz, EVOO, fresh basil, salt, pepper and dried rosemary, thyme and oregano.

 

[chassis]

Crust: Tipo 00 and semolina rimacinata. 300g flour weight with 70% hydration, 7% EVOO, 7% nonfat dry milk, 2% salt, 1% yeast

Seasonings: EVOO, salt, black pepper, rosemary, thyme, oregano, basil

Toppings: sauce, fresh mozz, green bell pepper

Baked at 550 deg F for about 20-25 minutes.

 

[chassis]

Onion and artichoke, sauce and fresh mozz. Four herb seasoning and salt/pepper.

 

[KarenCT]

Onion and artichoke, sauce and fresh mozz. Four herb seasoning and salt/pepper.
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These look amazing! Do you bake your pizzas on the top, middle or bottom rack of the oven?

 

[chassis]

I bake them on an upside-down heavy bottomed sautoir. The sautoir is on the bottom oven rack. The pizza (on a screen) is sitting in direct contact with the heavy sautoir. The sautoir acts as a thermal mass, in a similar way a baking stone does.

 

[Mona]

That pizza sounds amazing! The blend of Tipo 00 and semolina rimacinata should give the crust a fantastic texture—crispy on the outside, yet tender and chewy inside. I love the choice of toppings too; fresh mozzarella and EVOO are classic and always a hot dog. Adding the dried herbs like rosemary, thyme, and oregano is a great touch for extra depth of flavor. How did the final result turn out? Any tips or adjustments you’d recommend for achieving that perfect bake?