There were about 35 people at this reception. Cooked 25 Detroit style pizzas just before fully done, then finished onsite. 4 different kinda: pepperoni, chorizo + esquites (Mexican street corn), chicken bacon ranch, and a cheesesteak.
The group had a fun energy and they were stoked to be having pizza. It was fun putting together variety boxes as leftovers at the end of the party.
It was fun! Pizza tasted better than in the home oven (even though I use a stone and not a steel). I think next step for me is to get the pizza steel then consider getting a cheap pizza oven. Used.
I’ve been making pizzas for about 6-8 months. Love it!
I only focused on making New York style with the best ingredients possible.
Organic Kings Arthur Bread Flour. Organic Bianco DiNapoli crushed tomatoes plus my secret condiments combination. Organic Olive Oil. I would love to get some low moisture whole milk and part skimmed mozzarella but can’t find it. Might have to buy it online or something or make my own. And then parmigiano reggiano of course.
Hope this motivates you to make your next pizza!!
Seriously cannot believe I made something that turned out this good! Here’s the result of a month+ of research prior to attempting it!
Finally found a dough recipe I can work with. 70% hydration, 3 day cold ferment. 5 minutes of hands on time and it comes out pretty solid. Toppings are crushed tomatoes with a little salt and oregano and water to thin it out, sliced mozz, drizzle of olive oil, garnished with pecorino. Let the stone warm up on high for 20 or so minutes, drop the pie, lower to low, rotate constantly and as needed. Pretty happy so far.
Followed the dough instructions for same day found here https://charlieandersoncooking.com/recipes/authentic-new-york-style-pizza
Heated my steel up to 525F for an hour before I started shaping. While I stretched and topped the first pizza I turned the broiler on full. Topped with homemade cooked sauce from garden tomatoes, no name pizza mozzarella. Lined the crust with olive oil like that Dave's Pizza Oven guy. I launched with the broiler still going. Cooked around 5 to 7 minutes.
After I removed them i turned the oven back to 525F before restarting the whole process. Once they were done they were held in our second oven with a keep warm function so I could eat with everyone else.
This dough was amazing. I can't wait to try doing a 72 hour version of it. Chewy, lots of gluten development, handled beautifully.
Béchamel sauce, pesto, and all of the cheeses. (Muenster, Colby Jack, and sharp cheddar mix around the edges, and my usual mozzarella, provolone, and smoked Scamorza blend on the base) diced homemade chicken meatballs, shiitake and Crimini mushrooms, bacon crumbles, and grated Pecorino Romano. Out of the oven I added some dried herbs, and pickled red onions.
Gonna keep this brief. Making pizzas for about a year now.
I am alternating between Juliian Sisifo's (sp) 4 hr same day dough and Vito Iocapelli's 48 hr poolish. Cooking on an Ooni Gas 16
Regardless of recipe my dough is forever coming out insanely sticky. I am following the recipes to the letter of the law, even ensuring my water temp is exactly at whatever the hell they recommend.
I know weather can play a factor. I live in Cleveland, OH and its only warm here about 5 months out of the year, though humidity varies like anywhere else. But at the same time, this isn't Orlando.
I've been able to produce pizzas with this sticky nonsense but seeing every other pizzaiolo work with dough balls that arent a gummy nightmare makes me want to light my hair on fire.
Where the hell is the issue stemming from? Is my home water too hard? Is the water ratio too much for Cleveland? Does the Caputo family hate me?
*the pizza above was from a very hot day yesterday. Same issues out in force. Dough was about as flimsy as a soggy paper towel.
Marinara, Margherita, Cheese + Marmite. Cooked in Gozney Tread.
First attempt at doughguy’s recipe and his pies were delish!
First sourdough item from my first sourdough starter!!
16” sourdough pizza! Traditional red sauce, pepperoni, bacon and roast garlic with a garlic butter brush on the crust.
Chewy yet crisp and chewy. Slight tang balanced with the sauce and cheese. Layers of flavors so divine.
His dough calculator and instructions were actually idiot proof. I fully expected to mess it up but I made two dough balls. I planned to proof both until my pizza steal is delivered in a couple days but got impatient and decided to make one on the stone that I already had. 550 on a preheated stone for like 8 minutes. Then instead of removing the pizza to rest on a rack I took the whole stone out and let the pizza rest on it for a few extra minutes before racking it so it could continue to develop a crust. It worked really well. Just need to figure out the grease accumulation problem now!
Being from South Shore Mass I love a good bar pie. So got some pans a while back and started making my own!
I recently decided to do a bit of a pizza tour of Edinburgh, only going for independent pizzerias.
First stop was Slab Shop - one of the only places (maybe the only place?) in Scotland to do Detroit style pizza. Absolutely fantastic pizza. Could have done with being crispier on the bottom, but their in-house chilli caramel more than made up for it.
Next was Slice Syndicate - NY Style Pizzeria. Absolutely solid pizza, and you're able to buy by slice. Went for a classic Pepperoni and was not disappointed. Also, an unexpected side note, possibly the best fries I've ever had?
Last stop - Civerinos. They've been voted as having some of the best rated pizza in the world. You could really tell the extremely high quality of their ingredients, especially the sauce. Their service was also top-notch.
Edinburgh - not a city known for pizza, but 3 different pizza spots which were all fantastic. Gun to my head and I had to choose one - probably Slab Shop. But it's close.
I’ve been trying a lot of different pizzas lately and wanted to see what r/pizza thinks.
Based on looks alone, which one are you grabbing 1st and why?
I’m always curious what Pizza people notice first: crust, cheese, sauce, char, pepperoni, or the overall bake.
As a follow up to my last post. Made personal pizzas last night. I figured to par-bake the pizza before dressing it and it came out way better with a better bottom. Still cooked at 450F as that’s what the steel is rated to. The “steel” I use is actually just a pizza pan but it gets the cook really well. Pictured at the end.