I've cooked hundreds of pizzas over the years using pellet grills, Ooni pizza ovens, gas grills and a home oven. The best results so far have been on a steel in the home oven using KA 00 Pizza flour. Taste is subjective however our family has settled on KA for almost every type of flour. We use KA bread flour for Detroit Red Top pizza but also use their AP and Whole Wheat in other baked goods. We've experimented with other 00s like Caputo Blue, Anna and others but come back to KA.Technique and hydration is key here. The recipe on the bag recommends 232g of flour and 170g of water. IMO that's way to0 high of a hydration for most home cooks who may not have experience with wet dough. We use about 150g for 65 hydration. We also use a bit more instant dry yeast and up the salt a bit. Don't skimp on the salt. For a home oven, you really need to pre-cook the dough with sauce on it. Par cooking for (us) 7-8 minutes at 500 degrees gives us the best result. Pull the pie, add (sparingly) good mozz, a sprinkle of Parmigiano Reggiano and a little olive oil on the crust. A great tutorial on YouTube is with Martin, in the KA kitchen. The combination of a pizza steel, a little practice and KA pizza flour will turn out excellent pizza.
Rating:
[5 of 5 Stars!]