Re: PJ’z sourdough pizza experiment in Chefman Home Slice Oven

Loving this oven truly.  If you can get your hands on one I think you will find a lot of fun with it.  I plan to try cookies and brownies in them soon especially coming into harvest season.

NY style, playing around with temps as always, +/- 25F, times +/- 1min.  Still hanging in the 58-60% hydration with the all trumps bleached bromated.  I am starting to think I may want to bump the salt in the dough up some.  Today I just had a feeling it was a little bit bland.  I am currently at 1.5% because I salt my sauce and use hard cheeses and salty toppings, but it seems to not match up to the rest of the layers.  Next dough will be 2%.

I really want to mix things up.  I can see a mexican pizza here in the near future.  Torn between wet refried beans as the base, or red chile sauce.  We will see.  May be both