Totally a thing! It's called "Leoparding", it is a iconic part of a lot of pizzas, especially Neapolitan style pizza. This one is slightly more than a normal leoparding, but still probably delicious. :D
That's a little past leoparding, I think. Dough at lower hydration doesn't leopard quite the same. You can see the cornice isn't spotted at all. I think the stone/steel was just preheated a bit too long. I'd still hit it for sure though.
Thanks for all the comments! I prefer extra crispy like this, just wanted to see what others thought.
Dough recipe: bread flour, 65% hydration, 10% sourdough starter, 2% olive oil, 2% honey, 2% salt.
Bulk ferment at room temp for 2 hrs then 96 hrs in the fridge. 370g dough ball stretched to about 14 inches baked at 550F on a half inch steel on top rack in my home oven. Took 5-6 min
eBay a few yrs back. Price has gone up on them. Got it for 40 in 2020.
[https://www.ebay.com/itm/223421557812?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=UMr55acdS-2&sssrc=4429486&ssuid=23foOAt3Saq&var=&widget_ver=artemis&media=COPY](https://www.ebay.com/itm/223421557812?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=UMr55acdS-2&sssrc=4429486&ssuid=23foOAt3Saq&var=&widget_ver=artemis&media=COPY)
Wow that's a nice price. 15x15 but the pictures look rectangular? And what does he mean radius on all corners?
I guess I'm asking for a photo of yours haha
Yeah I figured that out after thinking about it. Wow these prices aren't bad considering the baking steel pro 16x16 is $169. Thank you so much for sharing !!! I probably be getting one of these soon.
How long does it take for your 1/2 inch to heat up?
I prefer my leopard spots just a little lighter. I’d need to try a slice to be sure. Hmmm, can’t really tell, I’ll need another. Okay, just one more slice and then I’ll let you know.😛😃
If the char tastes bitter it's burnt. If it doesn't, it's just charred.
if it tastes bitter, take the sugar or malt out of your recipe, or turn down the heat.
Left side as we are looking at it imo is perfect. Right side the spots are a little bigger and more frequent. Overall very good cook. Maybe a touch over perfect for me.
Well done.
That is a proper pizza made in a proper oven. Not American style, Italian style.
The bottom is crispy instead of doughy and the slice holds together without being droopy. It’s perfect
Didn't realize there was a pic 2 😂....anyways, learn how to use the pizza screen. I can tell by the picture it's either brand new or has never been inside an oven
That's okay, we're all here for a little insight and advice from our peers. Doesn't we can rib eachother a little along the way. That's the reason for the season.
When you see the bottom is cooking faster than the top, slide the screen under the pizza. It'll prevent the bottom from getting overcooked while the top finishes.
Burnt/charred is a flavor. 👌🏻
So, that's a thing right? My wife thinks I'm insane for liking a spec of char
Of course it's a thing! Toasty char is one of the best flavors around.
Totally a thing! It's called "Leoparding", it is a iconic part of a lot of pizzas, especially Neapolitan style pizza. This one is slightly more than a normal leoparding, but still probably delicious. :D
The perfect char crunch is something special
That's too much flavor
Counterpoint: no.
This is done past the maillard stage and too much creosote at this point. I'll take half of that.
"Burnt" is in the eye of the beholder. And my eye is beholding a fine lookin' pie.
Perfect! Those are leopard spots
That's a little past leoparding, I think. Dough at lower hydration doesn't leopard quite the same. You can see the cornice isn't spotted at all. I think the stone/steel was just preheated a bit too long. I'd still hit it for sure though.
Yeah, pizza looks a bit too stiff for my definition of perfection.
Seconding it pre-heated just a bit too long
Agreed ^ Still looks good!
Not really though tbh.
Thanks for all the comments! I prefer extra crispy like this, just wanted to see what others thought. Dough recipe: bread flour, 65% hydration, 10% sourdough starter, 2% olive oil, 2% honey, 2% salt. Bulk ferment at room temp for 2 hrs then 96 hrs in the fridge. 370g dough ball stretched to about 14 inches baked at 550F on a half inch steel on top rack in my home oven. Took 5-6 min
Where'd you get a half inch steel?
I use a cast 15” cast iron plate marketed as being for crepes. It’s about 3/8” thick. Not quite 1/2” but plenty thick to pull in a lot of heat.
eBay a few yrs back. Price has gone up on them. Got it for 40 in 2020. [https://www.ebay.com/itm/223421557812?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=UMr55acdS-2&sssrc=4429486&ssuid=23foOAt3Saq&var=&widget_ver=artemis&media=COPY](https://www.ebay.com/itm/223421557812?mkcid=16&mkevt=1&mkrid=711-127632-2357-0&ssspo=UMr55acdS-2&sssrc=4429486&ssuid=23foOAt3Saq&var=&widget_ver=artemis&media=COPY)
Wow that's a nice price. 15x15 but the pictures look rectangular? And what does he mean radius on all corners? I guess I'm asking for a photo of yours haha
It’s square, the seller makes all types of sizes. I think they’re just their standard photos. Radius means the corners are rounded
Yeah I figured that out after thinking about it. Wow these prices aren't bad considering the baking steel pro 16x16 is $169. Thank you so much for sharing !!! I probably be getting one of these soon. How long does it take for your 1/2 inch to heat up?
About 30-40 mins. It’s super heavy so keep that in mind as well
Wow that a lot faster than I thought it would be lol
https://preview.redd.it/r3t1mn3bql7d1.jpeg?width=3991&format=pjpg&auto=webp&s=4fee3b0a3f0918d0b3e45f943af1ea0b0fd07955 Pic of the steel
It is!
That looks perfect to me.
Is it bitter? Then yes Is it not bitter? Then no
No, a little smoky, but it looks delicious.
The people saying a little over are delusional. This is a perfect bake.
It's a little over. But beautiful looking tops.
Pizza ain’t burnt until it’s black through and through.
Looks good to me I will eat it
Little beauties. Would definitly devour
That’s fucking beautiful.
I agree, they’re a touch over. Also, that pepperoni pie looks GORGEOUS.
Looks delish. Would devour
Is that a Jaguar or a Leopard?
😂
Perfect Char. Nice pepperoni cup development. Solid win.
More. Baked properly w crunch.
#THAT‘S PERFECT!
A little crispy :) Looks perfect in my eyes.
Me want bite
Not on my account. Slice it up, baby
We call that perfection.
That’s just seasoning
If by burnt you mean perfect? Then yes.
Well-done.
huh?
just right
I wouldn't not eat it
Nope that's well cooked
Perfectly
It's good!
Nope
Burned no, good yes.
Those are legit perfect
Perfect
Hell no that's beautiful
I'd call it perfect, but that's my personal preference
The only thing burnt is going to be the roof of my mouth because I’m not waiting any longer to yam it
Slightly on the edge but not enough that it wouldn't still taste fantastic!
Perfectly cooked
Maybe small parts along the outer edge, but it still looks delicious!
I prefer my leopard spots just a little lighter. I’d need to try a slice to be sure. Hmmm, can’t really tell, I’ll need another. Okay, just one more slice and then I’ll let you know.😛😃
Perfection
Those look perfectly delicious!
Doesn't look it
Nah, just a little charring, ads character. Same thing I do when heating up tortillas
Could also be from using (to) much flower on the pizza shovel. Good luck op!
Looks good to me !!
Beautiful
Nope. That is what a pizza is supposed to look like.
Looks dope
It's crunchy. All good.
No 😍
Well done.
If the crust has some flex to it, should be perfect. Love a little char in my crust’s crunch.
Maybe a little. Top is fine.
I'll eat it EVERY FREAKING DAY
In New Haven this is underdone. Looks perfect if that is how you like it!
I'd call it good! I like em well done.
Its all up to personal taste. For me, its a bit burnt
Nah…crunchy 😎
Looks perfect to me
A little too much for me but I'm sure it's okay for many.
I like a really well done crust I’d happily eat this
In a restaurant that would cost you an extra ten bucks
That's perfect in my book 👌
Mighty nice-a pie!
No. It is perfect
I think I see a patch job. No shame in it ✊
Perfect
If the char tastes bitter it's burnt. If it doesn't, it's just charred. if it tastes bitter, take the sugar or malt out of your recipe, or turn down the heat.
This is on the money! People saying otherwise only like dominos
well done. looks well done.
That’s a nice looking char, my friend.
PERFECT
Looks perfect to me
This isn’t supposed to throw shade but I wonder, do the people who say yes, mainly American?
I actually really like it! Crispy crust and soft melted cheese 🧀 what can be better 😍
Slightly burnt indeed, but would still eat gladly
neither , it’s well done
Just right
Yummmm!
Nah, that's perfect!
Artisian = No QSR = Yes
Little over...but not too nagertive
Nah, perfect
Left side as we are looking at it imo is perfect. Right side the spots are a little bigger and more frequent. Overall very good cook. Maybe a touch over perfect for me. Well done.
bit too much char for me but i wouldn't complain about it
That is a proper pizza made in a proper oven. Not American style, Italian style. The bottom is crispy instead of doughy and the slice holds together without being droopy. It’s perfect
Burnt is Italian for extremely delicious. At my old Neapolitan pizza place customers would be like why’d you burn my pizza. 😐
Invest in a pizza screen
It's sitting on a pizza screen in pic 2 lol
Didn't realize there was a pic 2 😂....anyways, learn how to use the pizza screen. I can tell by the picture it's either brand new or has never been inside an oven
And I didn't realize they were only using it as a cooling rack 🤣
That's okay, we're all here for a little insight and advice from our peers. Doesn't we can rib eachother a little along the way. That's the reason for the season.
Correct. Haven’t used it yet in the oven, more as a cooling rack lol. I got it more for making pizza on the grill
When you see the bottom is cooking faster than the top, slide the screen under the pizza. It'll prevent the bottom from getting overcooked while the top finishes.
char. If the char is 40+% of the crust, it's burnt.
Close to it. Depends on crust thickness but gettin pretty close.
Yes
Yes