Made a spinach, ham, onion, tomato pizza recently. It got me thinking.
Do yall typically sautée onions if you’re putting it on pizza? Just curious what others prefer. I don’t really have a preference. I like both.
Also I’ve been meaning to try it but does brushing the crust with olive oil or some kind of fat affect the presentation/flavor enough to be worth it?
(Asking about cooking in a typical household oven, not sure if it would be different with an actual high heat pizza oven)
This is all good advice, but I would caution against pushing hydration too much if they’re using a regular home oven.
Sure you get bigger bubbles, but it’s really hard to brown the crust of a wet dough without burning the cheese if the oven tops out at 500F.
65% should be the absolute max for a home oven.
I agree in principal, but the thing about bigger bubbles, is that it creates more surface area and an overall thinner crust that can be stretched further.
The bigger the bubbles, the thinner the dough, the faster the evaporation, the better the browning.
But yeah. Its a dance.