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4-Day Cold Fermented 16-inch New York Style Pizza. Baked in 5 minutes.
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4-Day Cold Fermented 16-inch New York Style Pizza. Baked in 5 minutes.

75/25 Blend of King Arthur Sir Lancelot and Caputo Nuvola Super flour at 62% hydration, cold fermented for four days. 3% salt. 2% olive oil. 1% malt.

Bianco DiNapoli tomatoes with salt, garlic, and oregano. Ferndale Farmstead low moisture and fresh mozzarella, as well as provolone and pecorino/parm blend.

Baked on steel at 550F for five minutes with the broiler running for the first two minutes.

Did I burn it? What would you change?

by urkmcgurk

31 Comments

  1. 6745408

    well well well — look what the cat dragged in. Lookin good, boss 🙂

  3. Godd9000

    Looks perfect! Caputo Nuvola is an interesting flour, blending it with Lancelot seems really effective for this style

  8. Automatic_Walrus9401

    Looks amazing. When are you planning on opening your pizzeria? Lol.

  11. HR_King

    Looks great. Id drizzle some EVOO post-bake, but that’s a personal thing.

  14. FLman42069

    If you think it got too done on the crust for your liking just hit the crust with some olive oil before popping it in

  15. Jzaharek53

    Interesting combo. A couple questions out of curiosity:

    What does the dough feel like after day 4 once it’s warmed up, still holding shape or flattening out?

    Is that 1% malt diastatic? If so, are you seeing any gumminess in the crumb after bake?

    62% hydration with 75% Sir Lancelot seems pretty tight for a 4-day ferment. Any snap-back during stretching or noticeable chew once it cools?

    Also curious what made you land on that blend ratio and hydration.

  20. ReeseFoodScience

    That’s amazing, especially for a normal oven could’ve convinced me that was wood fired straight out the city of ninja turtles itself.

  22. largeicedregular

    Now that’s a good lookin’ pizza.

  24. indiadesi725

    Dream pizza. What’s your yeast percentage? Also how long do you bulk ferment before throwing it in the fridge?

  25. Pieces-Of-Eight_

    Making pizza doesn’t have to be hard. If you want to ferment your dough for days, fantastic! But you don’t have to. Just have fun! Make your dough and enjoy what you’ve created!

  26. Glum-Trifle-1691

    Looks awesome. Wouldn’t change a thing

  30. Yakkamota

    Shit, the broiler thing is so smart. I think I’ve always messed that up because I didn’t preheat my broiler. It would obviously take much longer/ not cook properly throwing it on after you plop the pizza in there.

  31. Internal_Flight8562

    I’m proud of you for this pizza. Makes me want to do better