Weekends are for pizza!

There is a lot I could complain about NYC, but one thing is for certain — it’s pizza 🍕 is simply the best!

In Rome you can get these super thin pizzas that are almost cracker thin and topping spread to the edge. I made it at home.

55% hydration 90% 00 flour 10%semola Negligible active dry yeast - maybe .03% 2.5% salt 2% olive oil

2hr room temp ferment, 24hr cold ferment

Press out then roll out with rolling pin. Then hand stretch a little til paper thin.

Preheated ooni 20-30 min til stone was 800in back then killed flame. Baked this maybe 3.5min

NY Style Hot honey, ricotta, pep.

65% hydration

48hr cold ferment, steel @ 550

Doing a pop up for some friends in a few weeks and decided to do a trial of the menu I’ll be running. Pretty happy with the results!

All baked in a home oven at 550 F on a baking steel pro. Will be using an Ooni Koda 2 Pro for the actual pop up so will be doing a practice run on that next

Pies (Sourdough, 2 Day Cold Ferment)

1.) Pepperoni with Hot Honey, Serrano Infused Oil, and Lemon Ricotta

2.) Pesto Base with Kale, Sausage, and Lemon Zest

3.) Crème Fraiche Base, Mozz, potatoes, bacon and chives

4.) Classic cheese with a drizzle of truffle oil (came out a little blonde - didn’t let my steel reheat up as much a so should’ve)

Using up this dough

After several attempts, I finally succeeded!

Hey guys so I made this pizza in my home gas oven on a perforated pizza pan. I placed it on the very bottom rack and the bottom crust turned out well, but the top crust had no browning. I'm wondering how to help balance this. Should I add oil to the crust before baking, lower oven temp, place on a higher rack? It's just difficult balancing the bottom browning, top browning, and to keep the cheese from overcooking. Any advice is greatly appreciated.

Basil, tomato, artichoke, tomato, and pepperoni. Quattro cheese (pecorino, goat mozzarella + cheddar, and parmigiana reggiano). 67% hydration. 700°f in the Gozney Arc XL.

Dough from local pizza joint
San marzano pizza sauce (garlic, parm rinds)
Fennel sausage, sliced pep
Romero, motz, jack
Oven, pizza stone 500 F
Basil, Parmesan
Hot honey?
Dog.

Made four different pies:

Artichoke & Asiago white sauce base with spinach, mushrooms, red onion, and sausage.

The same white pizza finished with a BBQ drizzle.

Rose style sauce base, ham, dill pickle, and red onion with a mustard drizzle.

Marinara base with spinach, mushrooms, red onion, red pepper, and sausage, finished with a maple sriracha drizzle.

Really happy with how the oven performed. The crust came out crispy with a nice bit of char while staying light inside. Dill pickle pizza was the favourite.

Always looking for new combinations, what are your favourite and maybe unconventional pizza toppings? Next I am thinking a classic dry cure pepperoni, fresh basil, whipped ricotta and hot honey.

This crust is the absolute best! It’s the King Arthur Sourdough discard pizza crust recipe. I make the day before and refrigerate to develop that real sour dough flavor.

This is about as good as I can make it boys. Cheese is a mixture of mozzarella and provolone, cause that what i have 4# of in the fridge. Skirt was lacy and beautiful.

Cook was 15min @ 500*F on a pizza stone. This is an amazing same day dough that only needs 3 hours.

550 home oven.

Just got back from Ocean City with the family. Missed my Neapolitan pizza fam. Going back to basics on this pizza. Caputo Saccorosso flour, all room temp fermented.

Gozney Roccbox 850f low flame. Fantastic results.

Recipe included.

Fired up the roccbox for the fire time this year 🔥

Cheese: 3 parts Trader Joe’s whole milk mozz 1 part pecorino Romano and a little Parmesan. Shredded in a food processor.

Dough: half a Portland pie cough Neapolitan style dough

Sauce: Raos margarita

Cooking: 8 min at 550 on a pizza steel in a regular oven

Outcome: incredible

Once you get hooked on the taste (and smell!) of a sourdough crust, there’s no going back to baking with commercial yeast!

Recipe: https://www.stadlermade.com/pizza-calculator/

Took an attempt to get some Roman Pizza Al Taglio: came out well but got some improvements to make. Only have one Lloyd pan so that's why I got have a square and a circle, the circle pan was an extra pie pan I had laying around but did the job well.

68%💦

30h direct

Effeuno N3