Dough: KA High Gluten Flour, salt, water, yeast, diastatic malt and olive oil
Following percentages are with respect to the flour amount: Water: 57% Active Dry Yeast: 0.4% Malt: 1.7 % Salt: 2 % Olive Oil: 1.5 %
I kneaded the dough on the counter for 10 minutes, covered for 2-3 minutes, then balled and kept in oiled air-tight containers. I let the dough balls rest for 20 minutes at room temperature, and then for 24 hrs in the fridge. Took the dough out of the fridge 3 hrs before baking.
Baked on a 3/8 inch thick baking steel plate at 550 F (3 minutes bake and 2 minutes broil)
Sauce: Cento San Marzano whole peeled tomatoes(milled) with some salt, oregano, basil and a bit of garlic
Cheese: Boars Head Low Moisture Whole Milk Mozzarella
goatboat
Looks amazing! How did it taste? Good work.
Jercooks
That is a great looking pizza!
BetterThanABear
This looks incredible
Srycomaine
Man, I wish that was on my table rn! Looks so good. 😋🤌👍
Tedanki
I’m in Manhattan right now and this looks legit AF.
redcard255
DAMN that came out just right! Crust looks great for a NY style.
zole2112
Looks great man! I use the second spot from the top for my steel as well, I don’t use the broiler though. What was the diameter, just curious for calculating thickness factor of the crust.
Ryan_e3p
Truly, a work of art meant for the gods themselves.
13 Comments
Dough: KA High Gluten Flour, salt, water, yeast, diastatic malt and olive oil
Following percentages are with respect to the flour amount:
Water: 57%
Active Dry Yeast: 0.4%
Malt: 1.7 %
Salt: 2 %
Olive Oil: 1.5 %
I kneaded the dough on the counter for 10 minutes, covered for 2-3 minutes, then balled and kept in oiled air-tight containers. I let the dough balls rest for 20 minutes at room temperature, and then for 24 hrs in the fridge.
Took the dough out of the fridge 3 hrs before baking.
Baked on a 3/8 inch thick baking steel plate at 550 F (3 minutes bake and 2 minutes broil)
Sauce: Cento San Marzano whole peeled tomatoes(milled) with some salt, oregano, basil and a bit of garlic
Cheese: Boars Head Low Moisture Whole Milk Mozzarella
Looks amazing! How did it taste? Good work.
That is a great looking pizza!
This looks incredible
Man, I wish that was on my table rn! Looks so good. 😋🤌👍
I’m in Manhattan right now and this looks legit AF.
DAMN that came out just right! Crust looks great for a NY style.
Looks great man! I use the second spot from the top for my steel as well, I don’t use the broiler though. What was the diameter, just curious for calculating thickness factor of the crust.
Truly, a work of art meant for the gods themselves.
I would destroy this entire pie, well done!
I need this in my life
Looks amazing!
Holy shit, awesome