I finally nailed the crust bubbles...
this post was submitted on 17 Jun 2023
246 points (98.8% liked)
FoodPorn
15937 readers
66 users here now
Welcome to a little slice of culinary heaven where we share photos of our favorite dishes, from savory succulent sausages to delicious and delectable desserts. Made it yourself? We'd love to hear your recipe!
Rules:
1. BE KIND
Food should bring people together, not tear them apart. Think of the human on the other side of the screen, and don't troll, harass, engage in bigotry, or otherwise make others uncomfortable with your words.
2. NO ADVERTISING
This community is for sharing pictures of awesome food, not a platform to advertise.
3. NO MEMES
4. PICTURES SHOULD BE OF FOOD
Preferably good, high quality pictures of good looking grub; for pictures of terrible food, see [email protected]
Other Cooking Communities:
Be sure to check out these other awesome and fun food related communities!
[email protected] - A general communty about all things cooking.
[email protected] - All about sous vide precision cooking.
[email protected] - Celebrating Korean cuisine!
founded 1 year ago
MODERATORS
you are viewing a single comment's thread
view the rest of the comments
view the rest of the comments
The crust looks amazing. Did you cook it on a pizza stone or steel?
Also, what is the white stuff on the top? 🤨
Cooked it on a steel preheated 30mins at 525F in a standard electric home oven. 2mins with just the sauce (to compensate for the low temp), then topped it and did another ~4 mins. The crust is a very high moisture dough that I cold-fermented for 2 days, so it was super stretchy which allowed for the huge oven spring and the bubbles.
The sauce is just pureed San Marzano tomatos, tomato paste, sugar and salt, and the toppings are full fat low moisture mozarella, basil leaves, olive oil and my favorite ingredient, the white stuff, shaved parmigiano reggiano ( ͡° ͜ʖ ͡°)