So after a few years of using an Ooni Karu and neopolitan style pizza I started doing more new york style in my oven on a pizza steel over the last 6 months since I couldn’t use my deck. I got a 12″ and a 16″ screen on a whim when I was shopping at the store a bit ago and so far I absolutely love it! Main picture is a simple cheese, I also did a meatzza and a second cheese with half hot honey. (Feeding 4 small kids and 4 adults)
Recipe: (3 balls)
488g flour (I am using up a restaurant supply neopolitan mix here)
308g water
15g salt
2.3g active dry yeast
29g olive oil
20g malt powder
I knead this exclusively in a kitchenaid, but I do it on a moderate speed and for 15 minutes. Bulk rest on counter for 3 hours, balled up and refrigerated for 24 hours. Took out of fridge for 5 hours prior to baking. Baked for about 6 minutes +/- at 550 degrees. I take it off the screen when I rotate after 3 minutes. Wish I got a pic of the underside but it’s cooked well, and gives a nice crunch!
by EpicBadass