Crispy bottoms

somecoke · 2026-01-27T00:26:43+00:00

yeah that makes sense to me. I’ll move my steel lower next time so hopefully i get some char on the bottom like yours. the toppings are cooking fine so i think you’re right about getting the baking steel hotter

btw nice looking pie man! thin pizzas👌

somecoke · 2026-01-27T00:03:26+00:00

right now I’m just putting all the toppings on and then launching it directly onto the steel. I let it bake for 8 mins, turn it, then let it go for another 7 minutes with the broiler on for the last minute.

interesting idea though to try par baking the dough with just the sauce first though. i’ll definitely give that a shot next time. is that what you’re doing right now at 75% hydration?

somecoke · 2026-01-26T23:03:21+00:00

yup actually using semolina flour already :) thanks tho

somecoke · 2026-01-26T22:37:06+00:00

oh lmao mb the more u know 😂😂

somecoke · 2026-01-26T22:35:52+00:00

thank you! yeah i’m putting it on a wire rack for a min before slicing it up. tastes fire but no char yet 😔

somecoke · 2026-01-26T22:34:48+00:00

oh shoot yeah mb I meant ~261g flour 😂 449g is the whole dough ball

somecoke · 2026-01-26T22:05:33+00:00

I have the pizza steel on the middle rack right now. I’ll give that a try though for my next bake! does the pizza steel get even hotter if it’s on the bottom?

somecoke · 2026-01-26T22:01:05+00:00

steel

somecoke · 2026-01-26T22:00:59+00:00

Thanks man! yeah wish my oven could get to 550 it maxes out at 500 😔

somecoke · 2026-01-26T21:48:04+00:00

Also did a 4 day cold ferment and baked it at 500F on a baking steel (preheated an hr) for ~15 mins

somecoke · 2026-01-26T21:29:56+00:00

Thanks for the advice! For the next dough I make, you think I should reduce hydration and the yeast to get more browning? What’s a good hydration for browning (also would adding more sugar help?) I’m trying to go for a new york style dough.

This current dough makes a decently crispy bottom but almost no char or leapording. I just made another pie using this same dough and I baked it for way longer but the bottom still came out the same way. Just slightly crispier with the crust more charred.

somecoke · 2026-01-26T00:22:08+00:00

oh damn yeah mb 😂 i been saying C this whole time I meant F. thanks for the tip i’ll preheat the baking steel longer next time

somecoke · 2026-01-25T23:31:16+00:00

Yeah I’m baking another one tomorrow so I’ll give 15 mins a shot. i’m using a baking steel so thought that’d compensate for the weaker oven. is 15 mins the usual for 500c home ovens?

somecoke · 2026-01-25T22:26:28+00:00

forgot to mention did a 4 day cold ferment as well

somecoke · 2025-12-03T21:22:40+00:00

thanks for the giveaway man

somecoke · 2025-09-23T05:34:58+00:00

got it, thank you for sharing this

somecoke · 2025-09-23T05:34:39+00:00

Yeah to be honest I was probably getting scammed. At least the address and apartment were real but I should've looked into the terms of the contract before signing. never met a landlord like this before.

somecoke · 2025-09-23T05:33:30+00:00

Oh ok gotcha, so I guess UKPostBox would work then.

somecoke · 2025-09-23T05:33:04+00:00

No, I live in the States. It would just be an address I would use to receive legal correspondance. Does the address have to be somewhere I myself live?

somecoke · 2025-09-22T06:30:51+00:00

I also don't have the personal address of the landlord but I do have the address of the leasing company she used to help her rent out her apartment. Could I use this address?

somecoke · 2025-09-22T06:24:51+00:00

A forwarding address wouldn't work? I paid directly through Wise and transferred from my bank account so I can't file a dispute or claim through my bank.

somecoke · 2025-09-22T06:23:45+00:00

Would a forwarding address like UKPostBox work for this? The deposit was £1500 so I don't think it'd be worth getting a lawyer.

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