This week saw pizza for dinner. I made a batch of the Serious Eats Basic Neapolitan Pizza Dough, separated it into four dough balls, and pulled one out every day. Toppings and sauce were nothing special, this week was about the dough. There’s a few lessons learned. The main one? My oven doesn’t get hot enough for this dough. I ended up with barely-past-doughy crust and properly done toppings when cooking in a preheated 450F oven. The other one? The canned pizza sauce I bought was bland and needed the red pepper flakes.
I don’t think my fridge gets cold enough either, because the yeast definitely did not go to sleep. Case and point: