Made two dough balls this week, and this is number two. Proofed 72 hours in the fridge, stretched out to over 21 inches, then topped with sauce, pecorino, a 60/40 mix of whole milk and part-skim mozzarella, plus a quick dash of seasoning. Launched at 680°F for a 6.5-minute bake in the Koda 2 Max oven. Pulled it out, sliced it, and served piping hot. Nothing fancy here, just a classic XL plain NY-style pizza made at home. 🤌
by sliceaddict
13 Comments
Looks perfect i want someee 😭
Looks amazing. Thanks for sharing the recipe. Was the bottom crisp?
Wow this is amazing! You never need to leave your house again. What kind of gear are you using for a 20″ pizza at home?
Crushing the game. I think I have more of OPs pizza recipes/posts saved than any other user on here. 🙏🏿
Nice pie! I’m going to make some dough this week too
Good looking pie
Did you turn the burners off when launching, then to low again near the end of the cook?
Looks great
i dont think ive ever seen a more perfect NY pie
Welcome to the red planet! Get yourself a knife and fork.
No pep?!? 😭😭😭
Oh my laaaaaaaaawdddd
Looks fantastic! Kudos!
How much flour do you need for a 20” pie