Three and a half day cold ferment. 62% hydration. 2.5% salt. 2% olive oil.
Blended King Arthur Sir Lancelot and Caputo Nuvola Super Tipo 0 with an additional .5% diastatic malt.
Bianco DiNapoli crushed tomatoes milled and seasoned with salt, garlic, oregano, and black pepper. Pecorino Romano over the sauce.
Topped with Ferndale Farmstead low moisture whole milk mozzarella and sharp white cheddar cheese. Impossible sausage with Calabrian chili oil and fennel.
Baked for six minutes at 565 Fahrenheit on 1/4” steel preheated for one hour. Broiler on for the last minute.
Finished with Pecorino Romano and olive oil.
by urkmcgurk
40 Comments
Fitness whole pizza in my mouth
Grab, squeeze, lift, bite, chew, tighten abs, put down, repeat. Sounds like exercise to me.
That’s a sharp lookin pie, frankie…!
Looks freaking awesome!!
The steel broiler sandwich is the must do home oven hack. Though not to brag but my steel is 3/8th” thick…
Woah that’s impossible sausage? Looks delicious. How’s the flavor? I’ve never had it
What does “finishing” the pizza with olive oil and the cheese do?
That crust looks perfect, to me. Thanks for the instructions!
Looks amazing! Do you let your dough sit at room temperature for a short while before cooking?
It looks fantastic 😁
🔥
I need this pizza in my life
For me, you are the Fitness Pizza Maestro. 👌
Just came to say it looks perfect. Thanks for the pic of the bottom imo, that’s the most important one.
I see you work out 🏋️♂️
Looks so delicious I might even give impossible sausage a try
Now that is a tasty looking pie
Looks great
Appreciate the recipe/method/topping breakdown in the post! Looks great friend
Realky nice kitchen from what I could see
Looks so good!
I tried making my own today and the middle didn’t cook as much and was floppy, what am I doing wrong? 😭 yours looks so crispy throughout.
Wondering if I should bake dough with a bit of sauce first for a few minutes then take it out and add a bit more sauce and toppings
Perfection. Saving this post for dough recipe.
Yeah this is a work of art
Fantastic looking pizza and love seeing Char Man brand sauce great brand/lineup.
I finish all my pies with pecorino.
IYKYK
That’s some beautiful crust!
Yeah that fitness of you crust shows your putting in the work
I made this the other night (I made the dough from scratch)This pizza is all pepperoni, groundbeef, ham,salami, onions little extra cheese alot of bacon
https://preview.redd.it/frybgdy8papg1.jpeg?width=4032&format=pjpg&auto=webp&s=412e7686a58b61d182e752152f8006feb67d82c6
I’m from NL and that pizza’s “not fit”
I’m fucckin not, gimme the pizza
That’s a fit pizza, alright!
Looks amazing, what steel do you use?
That’s just good pie right there.
Endurance sports love carbs. Gimme.
Hell yeah
Looks awesome