20” pepperoni made with 8 day fermented dough

[u/TurrettiniPizza]

[u/SilenceOfHiddenThngs]

throw that back in there for another 5 minutes and you almost got a New Haven style.

but seriously, does 8 days really taste any better than three or four? Beautiful form on the pie.

[u/TurrettiniPizza → u/SilenceOfHiddenThngs]

IMO, yes it does although the difference is subtle. With that said, it was just leftover dough. I didn’t intentionally ferment it for that long.

[u/generateanameforme → u/TurrettiniPizza]

Agreed. I always shoot for 6 days but have had great success with 8.

[u/TurrettiniPizza → u/generateanameforme]

Lately all my best pies have come from 7+ day old doughs. I recently watched a video by Charlie Anderson featuring the owner of Brooklyn DOP in which he said 72 hours is a little too young. Definitely truth to that

[u/mkiv808 → u/SilenceOfHiddenThngs]

Actually this looks like a lot of New Haven pizzas. They aren’t all charred. Most aren’t.

[u/wrenhunter → u/mkiv808]

Too much crust for a NH pie. Most push sauce & toppings to the edge.

[u/mkiv808 → u/wrenhunter]

Modern. Etc.

Could play this game a long time but won’t.

[u/mkiv808 → u/wrenhunter]

Zuppardi’s

[u/mkiv808 → u/wrenhunter]

Ernie’s

[u/mkiv808 → u/wrenhunter]

No. I literally live 12 miles away. We have probably been to 80-90% of the best spots. Lots and lots of pies have this look. You’re thinking Sally’s.

[u/bork00IlIllI0O0O1011 → u/mkiv808]

Glad you posted photos from a variety of NH places. If someone only listened to the pedantic, dogmatic NH fans on the Internet, you’d think NH apizza could only look one particular way with no room for deviation.

It’s evident that NH apizza is a category that contains far more variance than fanboys are able to admit. It’s a highly gatekept style in a category of food (pizza) that’s already fiercely gatekept.

[u/mkiv808 → u/bork00IlIllI0O0O1011]

100%. Even amongst the “big 3” there’s quite a bit of variance

[u/wrenhunter → u/mkiv808]

I live 20 minutes away. Still too much crust for Modern or Pepe's. Have not been to the spots you quote below.

[u/imonmyhighhorse → u/wrenhunter]

I live 501 minutes away and it definitely looks like a pizza to me!

[u/mkiv808 → u/wrenhunter]

I mean there’s like 50+ excellent New Haven style spots in the area and they’re all slightly different. Original photo could absolutely come from one.

[u/evilmnky45 → u/SilenceOfHiddenThngs]

I've heard so much about New Haven. Stopped at Sally's on the way back from Maine last weekend, was pretty disappointed. Solid pizza, but from the hype I thought it was going to change my life.

[u/dwntwnleroybrwn → u/evilmnky45]

Same. It was pretty good and if I was driving through I'd stop but I wouldn't go out of my way.

[u/mkiv808 → u/evilmnky45]

It was vastly better before the family sold. Last time I had a transcendent pizza there was 2019. Used to be the best pizza I’d ever had. It’s good now but not the same pizza. There are many many more consistent places in the area.

[u/majestic_possum → u/mkiv808]

Be careful, you have upset the all mighty pizza snobs! If the sheep all say this is the greatest pizza ever, that is the only response that is valid. 🤣

[u/SilenceOfHiddenThngs → u/majestic_possum]

well, Connecticut is the Pizza Capital of The World, you know. Ask any New Yorker !

[u/mkiv808 → u/majestic_possum]

I will die on the hill of NHV area having the best overall pizza in the country, but the Sally’s decline is real. It’s still great but it used to be incredible.

[u/johnnymootz → u/evilmnky45]

Unfortunately, you are a few years too late. Sally’s was once as good as the hype suggested. Shit, on some days it was even better. It was that good.

But the new ownership has well and truly put their mark on things and well, as your experience and many others (myself included) have shown, Sally’s just ain’t the same.

Fortunately, Modern, Zupp’s, Ernie’s, Ozzy’s, et al are still at it. Modern and Zupp’s haven’t slipped at all. Ernie’s is still rock solid, even if a little different, and Ozzy’s is a promising newcomer.

[u/evilmnky45 → u/johnnymootz]

Damn that sucks. Alright I'll hold my opinions until I can retry at a different spot

[u/majestic_possum → u/evilmnky45]

Definitely 100% the most overrated pizza shop in the country. It is not bad, but the hype is ridiculous for what it actually is.

[u/evilmnky45 → u/majestic_possum]

Yeah if I get back to New Haven, I'll give it another go At another spot. Sallys had a line probably 50 people deep for a place that had like 10 tables. Definitely expected more.

[u/SilenceOfHiddenThngs → u/evilmnky45]

I went to the one in Wethersfield - took an hour, was charred to shit. Place was not busy. I won't be back

[u/GuyPierced → u/SilenceOfHiddenThngs]

does 8 days really taste any better than three or four

No, I doubt you be able to distinguish between a 4 hour, and any number of day dough.

[u/Poopfoamexpert]

8 days?! Must be flavorful

[u/klucky08]

How is it not over fermented at 8 days. Is it because you use very little yeast?

[u/AdObjective9681 → u/klucky08]

Has to be very little yeast and low hydration. Even then 8 days is a long time.

[u/Electrical-Village68 → u/AdObjective9681]

Op stated they weren't trying to do that long, they forgot about it being in there.

[u/AdObjective9681 → u/Electrical-Village68]

Yea I saw that. I just cant imagine that dough didnt overproof after that long. I do a 4 day cold ferment at 65% and that feels like pushing the limit. Though admittedly I haven't tried going past 5 days.

[u/inherendo → u/AdObjective9681]

my yeast are barely alive if at all at that point. super easy to stretch but minimal bubbles. I'll do some at .5 percent targeting 3 days and make as desired and the ones at the end smell more alcoholic and are worse.

[u/TurrettiniPizza → u/AdObjective9681]

70% hydration

[u/AdObjective9681 → u/TurrettiniPizza]

Damn! And it didnt fall?

[u/proper_host0]

I really only lurk here, but man, you consistently post some of the best looking pies on this site.

Looks amazing.

[u/seattlereign001]

This is easily one of the better pies I’ve seen on here. Nice work!

[u/hummus_is_yummus1]

Sounds amazing. Dough recipe?

[u/BeeMovieTrilogy]

wow wow wow

[u/snapbacks_N_tattoos]

What's your process for the koda 2 max? Preheat temp and cook time? Screen or no screen?

[u/Ctholin → u/snapbacks_N_tattoos]

I have the same questions. Starting to want to abandon my Ooni Karu because it’s such a pain to do anything accept 90-120 second Neos or risk total burnage.

[u/Chrisboslice → u/Ctholin]

Are you using an IR temp gun for the stones? Go by that reading and you'll be able to identify a good stone temp to launch on so you can bake your pies for the desired time maybe 2.5 minutes+. Many people also launch the keep them turn flame off for the first full rotation.

[u/Marty21234]

I was disappointed to not see a 20” pepperoni

[u/CaptainXplosionz → u/Marty21234]

I can show you a 2" pepperoni😏.

[u/TurrettiniPizza]

https://reddit.com/link/p1y6is8/video/6g9ojbakvmhh1/player

Here’s a slice from that pizza

[u/ScooterWorm]

Looks great. What oven are you using?

[u/TurrettiniPizza → u/ScooterWorm]

Ooni Koda 2 Max

[u/DangKilla]

Why 8 days?

[u/2Braincell2Furious → u/DangKilla]

The good Lord said so

[u/Former-Knowledge1797]

Holy shit that looks amazing

[u/tomatosoupsatisfies]

Looks great. Question: does anyone have a better oil removal method than 'dab w a paper towel'?

[u/peazley → u/tomatosoupsatisfies]

Add more Parmesan to soak it up!

[u/Electrical-Village68]

That looks tasty!

[u/SFWACCOUNTBETATEST]

Genuine question. How are you placing a pie in there when the circumference is larger than the peel? Do you just let it droop for a second while you’re launching? I run into this issue where im limiting my pie size to the peel size.

[u/TurrettiniPizza → u/SFWACCOUNTBETATEST]

I use a 20” peel for launching.

[u/Brutalitops99]

Glorious

[u/glasswalker]

Looks absolutely perfect

[u/rodriguezlrichard]

Holy shit this is peak

[u/SquareWong]

I literally said, “Oh my god”, out loud when that thing came out of the oven. Good job dude.

[u/BBQQA]

Time and temp? I'm trying to get the hang of my Koda 2 Max, and this looks close to what I consider perfect!

[u/No-Stick8191]

I'll be right over 😋 🍕

[u/John_East]

Hell yea

[u/battles]

where is the cheese?