u/WyattTehRobot

Im back with another attempt at Buffalo NY style pizza. Thank you so much for all the tips, turned out a lot better this time. Dropped the dough to 60% hydration and lowered the hydration on the sauce, but i think cooking for half the time on the pan and half the time right on the deck really helped me get the cheese where I wanted it to be. The look is mostly what I want overall, but the cheese could be a little more gooey. Next I might go with a little less cheese, and try blending some brick mozz with the whole milk mozz to see if that gets me the result I want.
Thank you again to all the tips and the suggestions in my last post! Ive been making pizza for a long time, but it’s really easily to get lost in all the variables when you’re testing by yourself.

EDIT: Ignore the damage to the crust, I got far too excited and tried to take it off the pan too early haha

Ive been trying for a while now to recreate the Buffalo Pizza style. I believe ive gotten the dough and sauce down pretty well but im really struggling with the cheese. Ive loaded the cheese on, tried baking at 265C 280C and 295C, but I just can’t seem to get it right. No matter what I do, the cheese develops this brown crust on top before it’s done baking, and I cant wrap my head around it. Im really looking for the ultra gooey cheese result thats typical of the style, but the cheese just ends up developing a thick layer separate from the pizza . Ive tested with 28% MF 43% moisture mozzarella, as well as 23% MF and 48% moisture mozzarella and I get the same result every time. Im in Canada so is this simply the american style mozzarella that theyre using? Any help would be much appreciated.
Included is a picture of my most recent test and a picture of the Bocce Club pizza look that I’m going for.

Both these loaves were from the same batch and treated exactly the same but ended up with pretty noticeably different colours for the crust. Crust consistency/crispiness was the same though. Anyone have any idea what might’ve happened here?

Note: loaves were steamed during bake for the same amount of time and cooked for the same amount of time. No bench flour was used, except for a small amount of coarse semolina on the bottom to slide them into the oven.