Bar Pizza Progress - Pockmarks and No Floppiness - March 2021
As I continue to hone my craft, I'm learning that there are a few category-wide characteristics of Bar Pizza. Those are things like: perfectly round, crisp, holds a good amount of toppings. But, in looking at some of the other 'touchstone' pizzas out there, there's something else that seems to exist. Pockmarks. Look at this photo of a pizza from Colony Grill . Pockmarks, for sure. As part of the class from Slowrise, they provided a cheese blend that, when combined with the right heat in the oven, leads to those pockmarks. At least, I think it is the cheese blend - that includes cheeses that oil-off at different points that cause the pockmarks to show up. Some of my initial pizzas that I pulled out of the oven were showing signs of these pockmarks, but I wasn't able to reproduce them all across the top. Until this past weekend. I was using an away-from-home oven, set to more than 500 degrees. And I pulled out pizzas ...