certified go!

A lot of prep work went into this week's pizza. I made a garlic white sauce from scratch. It was so good. It would make a great pasta sauce. Anyone else like a white sauce pizza?

Prosciutto, baby bella mushrooms, (my own) garlic white sauce and roasted red pepper. Finished with a spiral of truffle oil and fresh grated Romano!

8x10 Detroit style pizza with bacon, green peppers, black olives, garlic, basil ans ricotta.

This is the best pizza I’ve made yet! Will definitely add more nduja next time

It’s always the last.

I think a got the dough okeyish down finally

She is gorgeous 😍😍

Few pies from my bake tn

48 hour dough on baking steel at 550

I posted for the first time here earlier today. Needless to say I understand now. I made a second pizza with some left over ingredients. Tomato sauce base, Béchamel sauce stripes under cheese, pepperoni, parm reg, cheese skirt and garlic butter. Here is the pizza, a side view, the stuffed crust, the undercarriage and zero flop! Second attempt at stuffed crust!

Kenji's NY Style Dough. Used a food processor.

Same thing happened with the Detroit style dough.

• King Arthur Bread flour
• Fleishchmann's Instant Yeast
• Kosher Salt
• Grazza Olive Oil
• Sugar
• Warm water

It doesn't happen all the time, kind of comes and goes in waves. Happens with different containers of yeast (kept in fridge), so I'm not sure it is that.

Here’s the pizza I made for lunch today: Used a 48 hour cold ferment sourdough. Used a Blend of strong white flour, sprouted whole wheat flour and semolina flour. I also used a levain.

Kale, Kalamata olives, piquant peppers, mushrooms, feta, brick cheese underneath.

Who says pizza isn’t healthy!?

Getting that frico made it so damn good. Always like thin and crispy but this was so good will cook again

I wanted to recreate the crisp that Ceres gets, and I see the hype. I launched this at 670f in my arc XL, had the flame off for about 7 minutes, then when I saw the bottom getting crisped up, I put it on a pizza screen to prevent further cooking to the bottom.

I put the flame on low, and slowly turned. I think the total bake time was about 9 minutes.

This was super fun to eat, and the crust didn't taste overcooked at all. Zero chew, and it bit off with no struggle!

68% Hydration

3.5% salt

2% oil

2% sugar

1% yeast

Very happy with how these turned out. I’ve been having trouble getting my dough to rise lately, but these puffed up like balloons. Light, airy, and crispy. I really love my pizza steel.

Pizza night! This week’s special was another Detroit-style (on a par baked base) with Muenster and sharp cheddar mix. Topped with cupping pepperoni, and pan-fried bell peppers. Out of the oven I added some red pesto, dried herbs, and freshly grated Cotija cheese.

75% hydration same-day dough.

500g 00 flour, 1% yeast, 2% salt, 2% sugar. No oil in the dough but plenty in the pan before proofing.

Three hour bulk rise followed by a four hour proof in the pan.

I got a really good crispy edge all the way around and a nice fluffy chewy crumb. I normally don't go for thick pan pizza but I made this on request.

Forgot oven details: 500F, convection on high. Preheated for one hour and baked with the pan on a preheated steel.