Lastly, Forkish includes a cookie recipe at the very end of the book – Oregon Hazelnut Butter Cookies. We would make either again without a doubt! The poolish based dough was probably simpler to make in that I didn’t have to worry about feeding the starter. They both had that ‘classic Italian pizza’ flavour. But they were different in that the poolish dough crust was a bit sweeter, while the sourdough crust was (of course) less so. We all agreed that the poolish and sourdough pizza dough’s were the best of the four. The two simpler instant yeast dough’s were less interesting, and by comparison almost seemed bland. It allowed us to go back and forth to compare the crusts. How did they taste? Great! We thought it was a good idea to compare them during the same meal. I did the same for the next three pizzas! By this point the pizza was sizzling and ready.
Just before taking it out of the oven I gave it a quick top sear by putting the broiler back on for a few minutes. It cooked pretty quickly and was ready in about seven or eight minutes. I gave it a quick blast of extra heat by turning the broiler on for a few minutes, and then put in the first pizza. About half an hour later the stone was very hot.
I set my pizza stone in the oven about eight inches below the broiler, and set it to ‘550 bake’ to warm up.
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