18" NY Style Pepperoni Pizza
600g dough ball
Bread Flour 346g
Water 225g
Oil 14g
Salt 7g
Sugar 7g
Yeast (instant) 1.5g (quarter teaspoon + eighth teaspoon)
90 minutes room temp + 24 hours in refrigerator + 2 hours room temp
Kamado pizza stone temp 575° F
Took 5 minutes 15 seconds
When I launched, I completely opened top cap, so super hot air races over top of pizza to brown it.
Pizza stone was using "air gap" method. See my old posts for pictures of what I mean if you aren't familiar.
by NashPizza
3 Comments
Damn that looks good. Thanks for sharing the recipe!
Looks good!