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RE: Pizza Stone'd Pizza #2! A Bubble Arises - Salami jalapeno and hot sauce
How long did it take to cook the pizza? I've never tried a long rise time for my dough. I cook my pizzas at about the same temperature for about 5-7 min. Without toppings I get a lot of bubbles and the dough is really light and airy. With toppings it's still pretty light but not nearly as many bubbles.
I tried making a pizza nero the other week. That was a fun experiment.
The pizza looks great, I'm really jealous of your bubbles! At 250C I usually cook about 15-20 minutes. I just can't seem to get a browned crust without overcooking it. If I took mine out at 5-7 minutes, it'd be cooked but the crust would still be really white. It's a problem I'v been working to solve for a long time now and still haven't quite figured it out.
Interesting. I'm going to have to see how brown I can get the crust (on regular white pizza). If I leave it much longer it does start to burn on the bottom. I've used different pizza stones over the years. Right now I'm using a thin metal "stone" that I got from Pizza Craft. It doesn't hold the heat as much but it transfers it the pizza quicker so the pizza's cook quicker and hotter.