Getting a hang of it - Dining and Cooking

Fellas,

I got a Black Friday deal on a 12” $79 Big Horn pizza oven. I’d say it has paid for itself by now seeing that you can’t order a pizza nowadays without spending $20-$30. Can’t big ball on a proper pizza oven yet in this economy but maybe someday I’ll get a big boy.

Sauce: San Marzano tomatoes blended with olive oil and a little salt.

Cheese: Trader Joe’s fresh mozzarella, parmigiano reggiano

Toppings: Kalamata olives, basil and hormel cupping pepperoni.

Dough: 220g ball of 70% hydration AP flour dough with active dry yeast. Peel dusted with some corn meal and a little flour.

Took about 50 doughs before I started getting a tolerable dough that wouldn’t rip. I even got a second-hand kitchen aid mixer but came to the realization that well timed stretch and folds was better than cranking it out by hand or burning out the motor.

I love seeing all the pizzas posted here. I wish you all successful launches and tasty pizzas.

🍕

by imawat

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