48hr cold ferment then ball 24hrs before cooking. The 1st and 3rd pies are jersey tavern style with 60% hydration. Detroit pie is 65% hydration.
With the Detroit pie I would par-cook the mushrooms and onions next time. They join the bake halfway through and it's not enough time to cook off the water without burning the crust.
Third pie is mozzarella and provolone with sauce on top, quickly becoming my favorite pizza.
by js123607
31 Comments
Looks absolutely delicious!
Each of those looks like an absolute masterpiece
I would pay any price for that first one. These look fire.
The French phrase for this is “Chef D’œuvre.”
Dang those look good!!
This deserves thousands of upvotes
I would help wreck any of those pies — tavern *&* Detroit style!?? Magnificent!
Marry me
Love the selection / different types!
In for pizza 1
Damn. Please tell me you’re my neighbor!
Those all look so fantastic. And I think that’s the perfect amount of sauce for Detroit style. Hate when they go overboard with sauce on Detroit style pizza.
Just a sec. I’m coming over…
Thanks for sharing and great job. I really want to taste it. I’m sure it is delicious.
Home oven?
Damn Thea look good. Who’s your team?
My god, all look amazing
They all look amazing! Nice work. Enjoy!
Hell yes
More about your setup please!
Great pies!!! 🍕😋
Would love to see your stove setup and see all that magic behind your WIZARDRY!
Glorious.
Drool worthy 🤤😋
Wish I was invited!
First is what I want it’s just missing onions.
Omg you honestly need to call Dave Portnoy. This looks amazing I wish I was a friend or relative. Keep up the hard work Chef!!!!
Yeah, they look absolutely delicious 😋
I love how you took the fun all the way to the edge. Man, I love pepperoni.
Looks really good
WOW — insane!!
My favorite toppings – pepperoni and jalapenos