Any criticism and advice is appreciated.
Charlie Anderson’s “Authentic NY Style Pizza” recipe for anyone wondering.
65% hydration
3 day cold ferment
Baked at 550F for roughly 5 minutes
So I have a couple of questions.
1 – I’m not bothered by some grease, but this was a bit excessive. I used Hormel cup and crisp, would a higher quality pepperoni result in a less greasy finished product?
They also shifted when I launched because I’m not very good with the peel yet😂
2 – Maybe not as important, but I’m curious. I picked up a cheap wired thermometer with a probe to monitor oven temp throughout the process from a local restaurant supply that says it’s rated for upwards of 575F, but it quit reading past about 520-525. Does anyone use these, and if so can you recommend a decent one that will operate at higher temps?
by j_hayn
17 Comments
Any chance oven stopped getting hotter at 520-525? Looks delicious btw.
Looks great
The pizza base turned out really well, beautifully colored, crispy, and looks fantastic.
The toppings are a bit crooked, though, but that doesn’t detract from the B grade. I prefer to add the salami (ham, etc.) afterward. That way, it stays nice and moist, the fat still melts, and the edges don’t curl upwards.
Nice pie.
Are you using a steel? If not I highly suggest it.
I doubt using a “better quality” pepperoni is gonna do much for the grease.
Lay a paper towel on top and let it soak up the grease after it’s baked if there’s too much. I do this regularly.
Also if you shred your cheese and freeze it then put it on your pie it will help with grease separation from the cheese as well.
As for the launch, I like to stretch my dough and build my pizza on top of parchment paper, then launch the pie with the parchment and all. Then after a couple mins you can remove the parchment because the bottom of the pie has set up.
This works astoundingly well.
Also… More pepperoni dude. It’s the best part haha.
Awesome first pie. Better than most people ever get. Great job.
too oily
First of all your pizza looks great! Way better than my first attempt. Charlie Andersons recipes are great. For the grease you could try microwaving the pepperoni on a paper towel on a plate for 15-30 second and then dabbing it with a towel after. Start at the low end. Also, what kind of cheese are you using? I use grande whole milk mozzarella and that gets pretty greasy. I usually dab it a bit with a paper towel after it comes out of the oven. My toppings always shift too
Yum
What cheese are you using?
It’s a matter of balance and finding your personal preference. We kind of stopped using the European style Salami, or American style peperoni in favour of less fatty meat toppings. The grease from those plus from the gouda cheese and mozzarrella was just way too much.
So whatever meat toppings that we use have to be not super fatty meats. We often use mince meat with spices now, and just drain the excess fat before putting it on the pizza. I found that mince meat just works way better compared to using sliced sausages. It spreads the taste around way better.
If you want to continue with using super fatty meats like Peperoni or Salami. I would suggest reducing the cheese.
What happened with the pepperoni dispersion?
This is an incredible first bake! The oil is probably from your cheese and/or any oil that you used pre bake. Try fresh ingredients (mozz, sauce, etc) and putting any oils/honey on after. The peel takes a min; play around with your amount of semolina and the longer it sits on your peel the harder it is to get off.
Rationing the pepperoni around here 😭?
Looks great man
Based on pooling of the oil, I’d say lose less cheese and work on better evenly distributing it.
Advice is to keep doing that. Pepperoni is inherently greasy. Pepperoni placement is a little weird. Does it spell something?
How long did you bake it? The oil seems more likely from the cheese oiling off/separating than pepperoni tbh.
Looks good.
Toppings slide inside
Any pepperoni is gonna be greasy. But higher quality might have tastier grease