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First run on making a think crust Pizza.


Tweeked a quite simple thin crust dough recipe by swapping regular flour to '00' flour.

However did not account for its finer grain and its need for more water so the dough was a tad dry.


The monolith was set to 360c (680f) on the two first ones.

Turning them 90o at 90s was almost too long at this temp with this low hydration dough.

total cooking time 3min at the most.


Second run i set it to 300c and still kept turning them at 90s but ran them for 3-4 min depending on topping.






2017-08-23 21.09.46.jpg

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lol i've done a lot worse (and not on a first crack, either).  Did one the other day where the primary flavour was charcoal, due to my steel being marginally hotter than the surface of the sun.  pretty sure I ate some baking paper, but couldn't tell where the paper stopped and the cremated crust started :-D  :-D 


what were the toppings?  I'm guessing:

1) Sardines

2) Spring onions

3) Capers
4) Crushed Tomatoes

5) Broken dreams

6) Sliced garlic

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@Jason Serpent - Far from perfect just means that you get to have a lot more fun chasing perfection!  Nice job!  


As @KamadoJosephine noted, I've done a lot worse as well...  Probably have binned a couple before anyone saw the evidence.  Might have choked down a few others.  The dog, even with her darn wheat intolerance, may have ended up with a few slices (yes, I sunk that low)... But all's well that ends well, and I'm pretty sure you're going to crank out some mighty fine pies!

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