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[Hide] (7.1MB, 2505x2040) today's ugly pizza! mozz, green bell pepper, green onion, anchovies.
I tried out many small changes at once, to learn.
sauce made from drained canned tomatoes -> big success; much easier to sauce the pizza without issues while launching. I used 80g this time, but with this sauce I bet I could easily load on extra without much trouble. I suspect I'm losing flavor, though. the water is probably the most flavorful part of the tomato. something to try may be reducing the water content of the can and then mixing it back in, though this will significantly change the flavor profile of the sauce, since the heat will cook the liquid.
proofed in wider circular container instead of tall deli container -> saved a little time shaping, and the pie turned out pretty round. not sure if it's a game changer, but I bet it helps make the final shape a bit more even.
slightly lower hydration dough -> produced less height in the crust. dough was nice and easy to handle this time, but that could be a product of the last two experiments too.
slightly longer bake time -> pushed this one to about 7.5 minutes. crispy darkened bottom, with some crunch in the crust too. occasional bits of burnt flavor. for me, this is past ideal, both in flavor and texture. will go shorter next time.
other notes:
24hr fridge-dried mozz pieces were overly dry, creating an unattractive blobby look as seen, and impaired texture. best to dry for less time.
needed more fat, especially with the added vegetables. the mozzarella felt leaner than I expected. after a few bites I hit the whole thing with a few grams of olive oil, which improved it greatly.