Home ovens cannot be trusted at temps over 500 degrees, unless you are cooking on serious equipment (Wolf, etc.).
Ask Alton Brown.
Calibration numbers are all over the place.
But you make a fine looking pizza.
Props.
Dough recipe? Do you use one of the King Arthur recipes?
I own all of KA books and their product is top notch for certain applications. I am partial to Southern Flours for the crumb texture and lift from the soft winter wheat. I follow KA`s blogs regularly and have to say their quality of application is not always there at times, but occasional there will be a great result. I have made 4 or 5 different varieties of their pizza dough recipes and they are decent, nothing a pizzaphile would find particularly amazing, but it is a consistent product, especially the Now or Later or Pan Pizza variety. Their Semolina crust is also pretty decent and Italian Flour clone is not too bad when compared to 00 flour.
I like authenticity better. I also like the aeration the Food Processor provides and it is superior to Stand Mixer and easily trumps the best hand mixed pie. Try this if you have a Food Processor. Remember that the Cold Ferment is key here.
Makes 2 Pizza Crusts
16 1/2 ounces bread flour, plus more for work surface
2 teaspoons sugar
1/2 teaspoon instant or rapid-rise yeast
10 1/2 ounces ice water
1 tablespoon Olive Oil oil, plus more for work surface
1 1/2 teaspoons table salt
1. For the dough: In food processor fitted with metal blade, process flour, sugar, and yeast until combined, about 2 seconds. With machine running, slowly add water through feed tube; process until dough is just combined and no dry flour remains, about 10 seconds. Let dough stand 10 minutes.
2. Add oil and salt to dough and process until dough forms satiny, sticky ball that clears sides of workbowl, 30 to 60 seconds. Remove dough from bowl and knead briefly on lightly oiled countertop until smooth, about 1 minute. Shape dough into tight ball and place in large, lightly oiled bowl. Cover tightly with plastic wrap and refrigerate for at least 24 hours and up to 3 days.
