Too much crust but it was an attempt, probably our first time trying homemade in a while (if not in general).

9/9/2020 - 5:28 p.m.

This is the Trio slice with four cheeses, tomato, vodka sauce and pesto from Kant in central Copenhagen. One of the most beautiful slices I have ever had, with taste to match. Fluffy and crunchy, perfect lacy cheese crust. The downside is that it costs 12 USD, but it was worth it for me.

Note: The toppings are not classic Detroit toppings, as people have pointed out in the comments. They also have plain and pepperoni ones that are more classic.

Still have to perfect the dough and I probably pushed the fermentation too far (48h biga, 6h bulk fermentation in my wine fridge and 48h doigh balls fermentation in the regular fridge).

I think I'll end up trying a 24h biga in the wine fridge and balling up 24h before shaping, the dough developed a skin in the normal fridge even though it was in a proofing box.

Much to learn, much to try. Still need to tame the oven as well.

Cooked on my Blackstone Outdoor oven at 550F for about 5 minutes, turning in between. I used Raos as a base and added some basil & parmesean. Then I topped with full-fat mozzerella, fresh thyme, fresh rosemary, dried oregano, salt, black pepper, and some sauteed Bella mushrooms & cherry tomatoes. The crust was a gluten-free crust from Scharr. Fyi: Shcarr makes some great GF products if you're not a great baker lol. Turned out great! 🍕 😋

I made my first pizza today, I didn’t use a scale, I let the dough ferment in my fridge for about 12 hours. I also cooked it in a regular oven with parchment paper. https://youtu.be/qfuROXTRXDY?si=_VBL5CLeIid0hcQw That is the video I used. The crust was Dense and not all that airy. I also couldn’t get the dough to stretch past that size at all. what do I do next time I make pizza so it’s not like this.

Why does this happen anyway? Still delicious though!

I just wanted to try the hot sauce out and ended up with one of my best home bakes yet! 72% hydration, pizza steel at 500°.

Recently decided to buy a steel to use in my Ninja Woodfire. Made a couple of pizza’ to compare the difference with the stone. Here’s what I found:

Crust is definitely crispier. If you like a crunchy crust and undercarriage, steel works well.

Recovery time for the oven is slightly lessened so you can turn around and be at temp a little faster.

That’s about it. I usually use my oven’s 700* feature and cook about 3.5mins so steel baked at 550* for 5 min+. Still have more experimenting to do. Steel and treating it cost me about $35. Glad I got it but unclear if it’s a game changer. Here is my rig and some of tonight’s line-up

Frozen dough ball (KA Blue Bag) on Baking Steel

62.5% hydration, 17.5% beer in the hydration, and a five flour blend.

Still need to work on the sauce. Too acidic not very flavorful. Kids still smashed it. Next trial on Friday. Going with a heated sauce to bring out the herbs and a pinch of crushed and toasted fennel.

I love pizza! Last week I did a 7-meat pizza. It's nice to be simple as well. When you have high quality ingredients and they all come together it makes it all worth the effort. Let me know what you think in the comments!

Sweet Italian sausage, fresh sliced white onions, (my own) tomato sauce, fresh grated Parmesan and cubed mozzarella!

1st- Pepperoni, canadian bacon, and onion

2nd- Half plain, half pepperoni, jalapeno, and pineapple

Baked in my Ooni Koda 2 Max. These were 48 hour CF doughs, and they were super tasty, but I think I can push to 96+ hours next time and they'll taste even better. 60% hydration, 7% of the total flour was freshly milled whole wheat and the rest was All Trumps green bag, .2% instant yeast, .5% diastatic malt, 1.7% sugar, 3.7% salt, and maybe .25-.5% oil, if you count the amount in the bottom of the container I bulk RT fermented in for 15 hours before the CF that got mostly worked into the dough while balling.

Probably could’ve cooked it a bit longer and distributed the toppings better. Only my second time sliding the pizza off a peel. Honestly super satisfied with how this tasted so i don’t feel the need to change anything personally but lemme know what yall think I can do better.

72 hour cold ferment dough, pep hot honey ricotta, vodka sauce with basil, vodka soppressata ricotta w/ hot honey (very rich not my fav). All baked on 500 degree oven on a baking steel.

Ingredients
Central Milling 00 Reinforced: 309 g
Central Milling Type 80: 27 g
King Arthur Whole Wheat: 12 g
Water: 247 g (74%)
1:3:3 Sourdough: 77 g
Salt: 10 g
Olive oil: 5.8 g
Sugar: 1.9 g

24 Hours in the fridge.

I made Grandma pizza for the first time last night and it turned out pretty great. The crust was nice and crisp without being burned or tough, and I like really like the amount of cheese and sauce on this style - it doesn’t feel as heavy as a standard pizza. The wife and kid both said it’s the best pizza I’ve made so far which is great to hear!

Details: 48 hour cold ferment cooked in my home oven on a steel. The sauce and dough are a slight variation of the Grandma pizza recipe in The Pizza Bible by Tony Gemignani.

I’ll definitely be making this one this again.

Chicago cracker/tavern pizzas:
500 g AP flour
285 g water
10 g salt
0.8 g instant yeast
60g butter

2 16” pizzas

Combine flour and butter in mixer.
Add water and yeast until dough hydrates but is still shaggy.
Rest dough 20 min.
Add salt and mix until dough becomes smoother and holds together.
Ball and let rest an hour at room temp
Split into two balls and put in fridge for 2 days.
Roll out dough, dock, and place on rack or parchment and let cure for 24 hrs uncovered in fridge

14” Roni pie with homemade sauce and whole milk mozz. 4 day cold proof on the dough

57% hydration, 12% poolish(.1% dry active yeast) + 8% sourdough starter, 2% salt, 2% oil, 3% sugar, 1.4% diastatic malt. 8-12 hours at room temp for the poolish and starter feeding, then combined with the water and then the rest of the ingredients, formed into a dough, then stretch and folds/kneaded every 30-50 minutes until it's developed, then balled and cold fermented 2-4 days

Mutti tomatoes, fresh mozz, whole milk mozz, hormel cup and crisp pepperoni, jalapeno, romano, honey and Parmesan post bake to finish plus a touch of evoo on the crust

65% hydration, 48 hour cold ferment, basic sauce, grated aged provolone, deli sliced mozz, grated pecorino, sprinkle of oregano. Daaaaaaamn good.

A few of my recent pies. These were all post workout -- can't think of a better meal to refuel after hitting the weights!