Continuing to hone in on a New York style pie that I really love. Wouldn't change too much about this one. Maybe mix in some part skim. Sometimes the whole milk melts and browns perfectly, other times not. Wish I could make a proper 18" or 20" pie but maybe bigger isn't always better. I've gained enough wait from this hobby already.
by -tkof-
29 Comments
Looks good, any chance you have details on the dough?
Should have put details…
King Arthur high gluten flour
62% hydration
2.7% salt
1.5% oil
1.5% sugar
.3% IDY
550° on a baking steel
Cheese is Galbani Whole Milk low moisture mozzarella
Sauce is Bianco Dinapoli crushed tomatoes with a little salt and Italian seasoning
This is really nice looking. Based upon what I’m seeing from that crust and the overall way you made the pizza – you are really kind of at the top end of what you can do in an oven at 550. As you said, it’s kind of just tweaking to find the right pie that you like. But you should be proud of this. It looks really good.
I actually have a friend that sauces his pizzas like this (on the saucier side) – and I really enjoy it. You get some different bites as you eat it
I’m sick of seeing this and not eating any of it.
Don’t hate me everyone, but I go through phases where I get pizza-ed out for a month or two and do BBQing instead. But that’s probably because I’ll make pizza 4-5 nights a week when I’m in pizza mode lol
Looks fantastic.
Beautiful!
this looks really delicious, might try your dough recipe sometime
When I get sick of eating pizza you’ll know… that I’m dead. 😂
That thing looks awesome. I love the browning!
I would never get tired of this.
This looks divine! What type of cheese do you use? Any specific recommendations?
This looks divine! What type of cheese do you use? Any specific recommendations?
If I could I would survive on nothing but pizza and subs.
Eat too much of anything and you’ll eventually get sick of it.
Yum! dis Baby needs his milk, mamma!
How long was it in the oven? Did you use the broiler?
Never
Looks great, and i love your taste in plates, take the time to perfect your craft, not the dishes.
You have any details on cheese?
Oh boy get a topping on that son
you don’t get sick. you just get fat
Don’t hold your breath lol
What cheeses are you using
That’s a beautiful pie! Do you have any pics of the dough just before launch? No matter how thin I stretch it gets thicker than an ideal NY. Probably because I’m using a stone vs. steel. I think it’s time to switch. What’s the best pizza steel at a reasonable price?
How many grams per dough ball?
Can you share the details of dough
Can you clarify your sugar and yeast amount, please ?
If you do just eat a salad or a hoagie then get back at it.