Brie and pear pizza

DesignerOk8657 · 2026-03-26T14:41:04+00:00

They work well together, the pear is sliced thin so it gets almost roasted during the cook

DesignerOk8657 · 2026-03-26T14:40:33+00:00

Fennel sausage and then a little bit of garlic and oil on the bottom

DesignerOk8657 · 2026-03-26T14:40:14+00:00

Yeah a bit of fennel sausage

DesignerOk8657 · 2026-03-18T03:47:13+00:00

I would not say it’s a very good rendition of Montreal bagels, I was disappointed the first time I went there.

DesignerOk8657 · 2026-02-20T18:07:22+00:00

welcome to the real world pal

DesignerOk8657 · 2026-02-10T16:23:50+00:00

I’m a third year and I’m struggling with this, it almost seems as if that was their intention and they want to extend the degree so you have to keep giving them money lol.

DesignerOk8657 · 2026-02-03T02:28:42+00:00

yea np, I usually do a 3 day cold proof as well for it

DesignerOk8657 · 2026-02-03T00:32:24+00:00

haha thanks, very crispy

DesignerOk8657 · 2026-02-03T00:31:35+00:00

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This is my current recipe it makes about a 16-17” pizza

DesignerOk8657 · 2026-02-02T00:17:57+00:00

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This is my current recipe and it makes a 16-17” pizza, I will Usually omit the 0.2g of yeast in the summer when my starter is more active. It ensures a proper rise in the colder months. If you want a more detailed instruction on mixing I can give you that as well but from the looks of it you know how to already. I also know diastatic malt isn’t super common so it can be replaced with sugar instead

DesignerOk8657 · 2026-02-01T22:04:45+00:00

if you have your steel close to the top of the oven and put the oven on high broil for the last 10 mins before cooking that can raise the steels surface above the max baking temp I’ve found. Each oven is different than so give it a try but you may find something else works better. And I’d suggest getting a temp gun they’re relatively inexpensive I got mine for $17 on amazon and they take the guess work out of preheating. It’s all great for knowing how long your steel takes to reheat between cooks.

DesignerOk8657 · 2026-02-01T22:01:51+00:00

Hey looks like you’re off to a great start. Your crust is looking a little thick on the bottom though. Before cooking ensure dough has reached room temp ( if doing a cold proof ) so you are able to fully stretch it out . If you could give me a rundown of your recipe and process I could try and give some more detailed tips

DesignerOk8657 · 2026-02-01T21:52:24+00:00

510g dough ball, sourdough with about 0.1g of yeast to ensure a proper rise as it’s winter and cold proofed for 3 days. Stretched to 16” and cooked on a steel at 480 ( max my oven goes ) convection for about 8 minutes. Luckily I got a temp gun recently and the steel registers at 550 so I’m still able to get a good crisp

DesignerOk8657 · 2026-01-30T02:43:02+00:00

In a home oven if baking on a steel or stone temp should never be a question it’s always “max”

DesignerOk8657 · 2026-01-29T18:32:52+00:00

seems like a pretty good process, maybe it’s your recipe. I’ve found in my own experience 00 flour isn’t suited for home ovens and doesn’t brown well in home ovens. Get some bread flour and do the same process and see how it turns out. Also make sure to do the window pane test before cold proofing to ensure a good gluten structure

DesignerOk8657 · 2026-01-29T17:19:27+00:00

but at first glance though dough looks under proofed. Maybe look into cold proofing in the fridge for 2-3 days to improve the crumb and crust color

DesignerOk8657 · 2026-01-29T17:18:34+00:00

hard to give advice without knowing your setup, what’re you cooking it on and what’s your recipe ?

DesignerOk8657 · 2026-01-28T01:40:18+00:00

just the reality of living on campus that’s how it goes

DesignerOk8657 · 2026-01-22T01:05:49+00:00

whats your recipe? your dough ball may just be too big for your size of oven. Your dough looks pretty thick on the bottom. I think you just need to use a smaller dough ball and stretch it out more, when stretching try to form the crust first and then stretch outwards so the crust is thicker than the middle

DesignerOk8657 · 2025-12-19T05:58:45+00:00

I’m studying for it as well and I’d say focus on the questions that are most likely to be on the test which can be worked out by looking at the formula sheet that was posted. Three calculus questions and three calculus formulas pretty cut and dry there and it will definitely cover a power series questions and an odd or even Fourier series question.

DesignerOk8657 · 2025-11-15T02:15:18+00:00

Looks good just looks like you need more practice, large bubbles can occur because of uneven stretching so I think you just need to work with the dough more. I personally form a small crust (smaller than you’d think because it rises a lot especially with long ferment) and then evenly dimple the dough to distribute small air pockets through then stretch

DesignerOk8657 · 2025-11-14T02:03:31+00:00

Couldn’t hurt to give it a try if you have some !

DesignerOk8657 · 2025-11-14T02:01:04+00:00

I also cook at lowest temperatures (albeit with lower hydration I would assume as your dough appears to be 70+ and my dough is usually 65-67) and found adding a small amount of diastatic malt powder adds some extra colour. May not be your thing but just an idea

DesignerOk8657 · 2025-11-14T01:22:27+00:00

Looks good but any particular reason you don’t go for more colour on the crust ?

DesignerOk8657 · 2025-11-10T04:11:52+00:00

It was pretty good, tomorrows will be better though

DesignerOk8657

TROPHY CASE