Home oven NY style pizza

Best results I’ve gotten from a home oven pizza.

The dough is @davespizzaoven on instagrams 72hr dough but only cold fermented for 48hrs, the sauce is Charlie Anderson’s authentic NY style pizza sauce (super easy to throw together in 5 mins with an immersion blender), and the cheese is 50/50 part skim and whole milk mozzarella plus Locatelli pecorino romano.

Preheated oven to 550 for at least an hour with pizza steel on the lowest rack right about the lower heating element in the oven. Stretch the dough, add sauce and a healthy sprinkle of Locatelli cheese and par bake for about 2 and a half minutes on the steel. Took the pizza out and topped with the 50/50 mozz mixture, pepperoni and sliced jalepeno, cooked for another minute on the steel then moved to the top rack with broiler on high for 30 second increments until nicely browned. Finished with freshly grated parm and a little EVOO on the crust with Mikes hot honey drizzled on individual slices.

A lot of moving parts but I’ve found this combination to be best for getting a good crisp and getting the cheese nicely browned without separating.