Standard Jalapeño/Pepperoni with a hot honey drizzle. 66% 00 flour. Room temp risen for 2/3 hours (Ireland is cold), divided and risen again for 2/3 hours before cooking in a preheated to 250°c w/ pizza steel and the grill on for about 10 minutes.
Mixed these up at 12pm to have at 6pm same day and it was amazing.
Don't let the internet tell you that it has to be multi-day cold risen dough for it to be worth it. Never let perfect be the enemy of good.
by Shanbo88
11 Comments
I always find for myself that it’s not a better/worse question, it’s just different. Depending on what exactly you want at that moment.
Sometimes you want something quick which will still be delicious. And this one looks amazing!
Love jalapeño on pizza.
Nice topping combo, looks great
‘Sometimes’ the one…
But no, I find the ones I take great care with and move with intentions with the mix, the knead, the proofing, the ferment and the timing to eat – always makes me a superior pizza, compared to my quick need to throw together a dinner.
Are you using fresh jalapeños or pickled? I just got some real nice pickled condiments from out BBQ spot, but I think fresh would bake better.
Nice! Just how I like my pizzas.
Looks amazing. Recipe please !!!
It looks great 😁
It’s funny how life does that. Someone that tries really hard at anything can get passed up by someone who couldn’t give a damn. Weird.
Anyways. Amazing looking pizza dude. I’d definitely fuck this up with a beer.
how much does 00 flour contribute to the crust?
Hell yeah, no need to reinvent the wheel. A Good homemade pepperoni and peppers pizza is always a Homerun 🔥🔥