Unintentional science project gone good?
6 days ago, I made a direct dough 62% hydration with a 50/50 mix of Caputo nuvola super + Caputo pizzeria. I let it bulk ferment at room temperature for 2 hours and then prepared them into roughly three 250 g dough balls.
Popped them into the fridge with the intentions of cooking them on Saturday…
Work, kids, Soccer… Those babies stayed in there until this morning, 5 full days(120hrs). I thought she was dead… But she had some life in her still.
Decided to go the home oven route, and I preheated my pizza steel at 550° f. Dressed the pizza + then I brushed on a 50/50 mix of avocado oil and olive oil onto the crust. I baked for 6 minutes on the bottom rack, and then I brought it up to the top under the broiler for just less than 2 minutes.
What I created was one of the best tasting, lightest and crispiest unintentional "New York style" pizzas I've ever made.
I used mutti tomatoes, galbani mozzarella, dried basil and red pepper flakes.
Moral of the story… Try to be more forgetful sometimes, it inspires greatness! (Not guaranteed 😂)
by skylinetechreviews80
28 Comments
Outstanding
How much yeast did you use for the original 3 day plan?
That is one of the best looking home pizzas I have seen. It would put 90% of my local pizzerias to shame on looks alone. Awesome.
Did you cook on the pan as well? Or directly on the steel?
Is that pan with the dimples a dough helping out kind of thingy? Like it grips the dough to stretch it?
Or just something to help with heat distribution type dimple pan?
Almost look a like a pretzel 🥨
Your pizza looks amazing!
I had a similar experience. My dough waited 6 days in the fridge, similar hydration, turned out to be the best dough I’ve ever made.
I’ve just started myself. This is what I aspire to. Great job!
Looks like AI. J/k looks delicious!
I legitimately said “Holly fuck look at that “ when I saw this haha
This is textbook pizza. Very well done, sir!
Oil on the crust?
Best homemade pizza I ever seen, now gimme a slice lmao
Really looks delicious
ridiculous last photo
[removed]
Great job! TIL there’s a pizza app!
I know a zachscafe dough when I see one!
Was it pizza steel or something else
This looks amazing!
Looks delicious! Great job.
That looks awesome!
Your ingredients and process are similar to mine except i’m uisng 100% Nuvola super and i do a longer bulk ferment following Julian Sisofo’s poolish recipe. I make enough for six balls, use four the next day and leave the other two in the fridge for when anyone fancies pizza or calzone. I’ve left them for 5 or 6 days and it doesn’t puff up on the crust in the same way but still makes great pizza.
Looks absolutely amazing
Looks amazing. I need to get a steel!
She’s beautiful 😍.
Home oven pizza? More like “hope it doesn’t burn” roulette. What’s your go-to hack?
It looks phenomenal!
I hope it tasted as good as it looks and you’re happy with yourself!
Nothing says “I want to eat that pizza” like me right now looking at that pie!