I made a quick "indoor" pizza for dinner. I’m home alone, so I only made a small pie. 48 hour cold‑proof dough, sauce, black pepper, Grande motz, and finished with some grated parm. Baked in my home oven for about four minutes at 500°F, using the broiler for the first two minutes. After slicing, I topped it with pizza seasoning and crushed red pepper, then put each slice back on the hot steel to reheat right before eating them like a mini slice shop, lol. The bottom was a little pale with a 4min bake but the reheat made it nice and crispy. No oil in this dough. 58% hydration, 2.5% salt, 1% sugar and ~.25% IDY TF=0.0828
by sliceaddict
16 Comments
This looks lovely. Not sure how to make it look any better. Well done!
Looks great. I like a 61% hydration dough, but that wouldn’t make a big difference probably. The reheat on the steel is a pro move, I do it everytime I make pizza even before I start eating it. Good job.
Looks great! What size dough balls did you use?
Looks top notch to me! Very tasty
looks perfect
Looks official. Would love a slice.
Looks bangin
Looks great!
Nice work, that’s my kinda pie.
Nice bake, OP!
I’d like a slice please.
Needs cheese
Looks truly fantastic. I’m aiming to make 16″ pies, but I need a bigger peel first. Mine usually top out about 14″ and shrink back to about 13″ by the time they get into the oven. Interesting that you put the broiler on for the first 2 minutes. I do mine the opposite, cook on the steel, then finish on the rack and broiler. What’s your thinking behind starting with broil?
this is the kind of pizza that disappears in 5 minutes
Superb!
Looks excellent, thanks for sharing!