Gozney’s getting a break for a bit while I lean back into traditional East Coast pies and want 14”-16”. Crust rose plenty and the slices stood at attention from nose to tail. Hit better than any pizza I’ve made lately.
organic bread flour
cold water (67%)
olive oil (3%)
active dry yeast (0.5%)
salt (3%)
sugar (1%)
Mixed for ten minutes. Rested immediately in the refrigerator for 24 hours. Skipped a morning stretch and fold (not for any reason, just a scheduling thing). Divided, rolled, and proofed balls for two hours. Tossed in AP flour then opened and topped directly on the peel. Launched onto a baking steel in a 550f oven after a 10min broiler blast.
by appeliste
12 Comments
Looks perfect. I love using my oven, I live in an apartment so there’s not much of a choice.
Looks correct
This is giving me Johns of Bleeker vibes. Looks great!
This is so nice just next time don’t center load the cheese, spread from the edge of your crust
You see delicious happiness
Looks spot on
Perfectomundo
Beautiful
GORGEOUS.
Great cook. Maybe partner up with a good cutter 🙂
What’s your final dough temperature?
Pie looks 🔥🔥🔥🔥🔥
That’s a beauty! Sometimes the home oven pies just hit differently. I’ve definitely found that playing around with longer ferments and using good bread flour makes such a big difference. Love experimenting with pizza!