AKA the only way to make oven-baked pizza at home
I liked this recipe! Thanks for sharing it. Do you think it could be proofed in the fridge longer than 24 hours to create more flavor?
Yes absolutely. It's a flexible recipe so you could prove it in the fridge for longer if you want to
Great! Also, how did you choose 480F for cooking? Another recipe I like does 400F, but for closer to 25 minutes. Any thoughts?
The general rule for pizza is, the hotter the oven the better. The longer its in the oven the more the oven will dry out the dough (which is also why the hydration for this dough is so high) So hotter oven = shorter time needed = a better crust.
I liked this recipe! Thanks for sharing it. Do you think it could be proofed in the fridge longer than 24 hours to create more flavor?
Yes absolutely. It's a flexible recipe so you could prove it in the fridge for longer if you want to
Great! Also, how did you choose 480F for cooking? Another recipe I like does 400F, but for closer to 25 minutes. Any thoughts?
The general rule for pizza is, the hotter the oven the better. The longer its in the oven the more the oven will dry out the dough (which is also why the hydration for this dough is so high) So hotter oven = shorter time needed = a better crust.