Extra cheese please! Trying out two new ideas today on this 20" NY style four cheese pizza. After making a quicker pizza than normal last week I worked on an overnight poolish recipe for a 24 hour dough. It worked, but missed the complexity of flavor and crispiness I'm used to. Guess you can't cheat time. Also on this cheese did a mix of wmlm and some provolone and muenster cheeses on top of pecorino to try and add something to my basic cheese pie. It tasted good and almost nostalgic in a way? Like really clean well made Chuck E Cheese? Hard to describe.
by iheartbicycles
16 Comments
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A+ char
This is another extra large but merely pizza cracker.
that looks so fucking good.
It looks beautiful, simply beautiful.
If it ain’t burnt, it ain’t cooked
You did a great job. 🙂
Huh. My dreams are on reddit now?
looks great, the stone makes a huge difference, getting that crispy dough under the cheese.
Pure perfection. It looks delicious. Great job
That third photo bothers me, irrationally so. Yes that’s a great picture of the underside of the crust, you are an amazing pizza chef… but an upside down slice?? It would bother me a lot less if you used a paper plate for that picture and I don’t know why
Love this extra large four-cheese pizza – I make similar pies and rotate the pan halfway through baking so the cheese browns evenly; what four cheeses did you use to get that gooey stretch?
I have an ooni as well, but i am unable to get that nice charred bottom. How do you manage the flame and what is the temperature of the stone when you put the pizza in? Also hydration of the dough?
Props for launching that beast.
It looks yummy!
What is your WMLM brand of choice?
That looks amazing! 10/10