Pizza Hangout with Baking Steel 

Thanks Andris! So far, my favorite dough method: Morning 1: make dough; leave in the room all day (in a big , covered bowl) and deflate as needed. In the evening, put the bulk, covered, in the fridge. Deflate as needed until it chills. Once cold, it stops. Day 2: make dough balls, put in containers, back in fridge. They're cold, so don't rise much. Day 3: 4 hours before making pizza, take out dough balls. Make pizzas. Especially if I have a lot of toppings, peppers, etc., I start the pizza (preheated to 545°F) two steps up from the bottom, on a stone or steel. This allows the interior to cook without burning exterior. When the crust gets a little tan, remove from oven, crank the broiler on with a steel two steps down from the top. I add mozzarella now, so it won't burn. It goes back onto the hot steel with the broiler on. This roasts the sweet peppers, onions, etc. Done in 1-2 minutes. This works with King Arthur bread and Italian 00. Tip: position your steel so it blocks (is between/under) the thermostat in your oven! Otherwise, the oven's radiant heat shuts off the heating prematurely.

We’re enjoying our steel and I like watching your content. I’d love to see you cooking pizza using just one steel in the oven as I’m sure most people don’t have two. Thank you!

Hey Andris. Love your videos. I have a weird question that you might have answered, given that you've been doing this for a while. I have a gas stove, the broiler is in a "drawer" at the very bottom, so this operation might not be feasible. How do you think I should go about it in terms of temp? The knob goes up to 550 F and then a move sets it into broiler mode, which is the same burner than heats up the oven. I use a steel plate in the oven. Hope all the given info is clear and suffices. Thanks and keep up the outstanding videos. Best regards from Montreal Canada.

What pizza peel would you recommend? Who is the manufacturer of yours? Short handled one. Thanks

Would it be possible to list the ingredients and provide links to where to buy them?

What tomatoes did you use in the video?

After the first bulk fermentation, can I make them into dough balls, and put them in separate containers for another two or three days?

image quality too low, thanks tho.