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You got me. But this is the suggestion given for pizza steel in ever recipe I’ve seen and there’s a definite difference when I try cooking my pizza after a shorter post preheat time.

I am drooling looking at this. Good job OP

250° for 10-15 minutes depending on how done you want it. Give it a shot

I fridge my dough for a few days to ferment and find it’s super important to let it get back to room temp so it relaxes before stretching. Also doing some quick math, your dough hydration is like 62% so bumping it up to make a wetter dough might also help in the not tearing department.

Why would you possibly need an hour post preheat for the steel to come to steady state temp? I feel like it would be the same temp as the oven by the time the oven is preheated, at most maybe 10 mins more

Wow, thanks u/giovamc!

Thank You! 😄

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It is, but the lightning is not good enough 😅. I would have look for a better illumination but we were hungry at home, so... 🤣

That could be one of the best pizzas i've seen on reddit

Looks nice and the plate too

Why is it orange?

Why isn’t it pink ?

Thanks wu!

As a freedom loving American, I resent and reject this comment. This pizza tastes like liberty, and I’d like to keep it that way!

In all seriousness, I’ve tried OO flour and it’s not as forgiving as bread flour. At least the one that I got broke much more easily when stretching. May be the specific one I got, but the bread flour has worked pretty well.

salivating.

I'll take note. Thanks for the suggestion 😄.

Pizza perfection.

So for 2 pizzas you use:
468g flour
292g water (62%)
5g salt
10g olive oil
10g sugar
~7g yeast (12-24h)

I would use for 2 pizzas:
333g flour
217g water (65%)
4g salt
~5g olive oil (cover dough)
No sugar
<1g yeast (48-96h)

I assume you mean 550°F = 288°C for 4min, I use 450°C = 842°F for 90s.
With your temperature I would have expected the pizza to need a bit more than 4min.
Your recipe is more New York style while mine is Naples style. Both are great imo.

Looks like pork

MEOW

Ppl stuff their mouths with coke and cheese burgers every weekend. I'd take tomalley any time.

As someone who also makes a lot of pizza at home I can’t enough endorse switching to grams over oz as it makes doing dough hydration calculations so much easier. Also type 00 flour which you can get on Amazon really helps with the gluten development

Yeah, it bioaccumulates heavy metals and other bad stuff (that's why it's so delicious ).