Like many other people, during the shutdown I started cooking pizza at home. It's a full blown obsession now and I'm on my third pizza oven. Honestly, if you're after NY/American style pizza a home oven with a steel plate gives the best results but the high temp outdoor ovens are a ton of fun. Homemade dough using King Arthur bread flour. Sauce made from Bianco DiNapoli crushed tomatoes. Jalapenos, pepperoni. Cheese is usually a blend of low moisture whole milk Mozz and Scamorza.
Those pizza ovens are nice and they make great pizzas. Have you tried thinly sliced sandwich pepperoni from the deli? Cut slices into smaller pieces. It gets a nice crisp char around the edges.
That pizza looks delicious! But I agree with Greg on the pepperoni.
@Greg I'll give it a try. Everyone currently goes nuts about cup n char, but not necessarily my thing.
Short in-process video. Different pie but similar process.
@PeteK That looks freakin awesome!
@PeteK that looks awesome. Dave Portney would be very proud!
@PeteK This looks wonderful! I don’t have an outdoor pizza oven, but I do have a pizza steel in my oven. Do you have a good dough recipe (in grams) that you wouldn’t mind sharing? I’ve made some decent crusts, but haven’t been able to get it just right, as far as NY and Neapolitan style pizzas. I have, however, perfected Detroit-style. I even ordered Wisconsin Brick cheese, as well as the steel pan to make it legit.
@jessicaboyd Oh sweet, I never found brick cheese. A brewery near us makes incredible DSP. Really good stuff. If you're making pizza in a home oven on a steel, I recommend the "Dough Guy" (IG account) recipe. https://doughguy.co/pages/dough In baker's percentages, my current direct dough is: 100% Bread Flour 58% Water 0.2% Instant Dry Yeast 2.5% Sea Salt 3.5% EVOO I have a spiral mixer. I put the yeast in the water and let it swish around. Then add flour and mix for like 2 minutes, then let it sit 30 minutes to hydrate. After that, I put salt on top and mix on slow speed for a bit, then increase speed and add in the oil. Then slow it back down and mix till done, making sure it doesn't get too warm. I let is sit out for 2 hours, and during the first hour i stretch-and-fold twice, every half hour. After the two hours I ball it up, put in containers, and into fridge for two to three days. The day you're baking, take them out three hours before making pizza. The big difference to the Dough Guy recipe is the hydration. Not sure what he has but at lower temp you want more water...maybe 62%. And a 1% of sugar or so will help it brown up. For baker's percentages, it's percentage of the flo
@PeteK Thank you so much. I know I have that calculator saved somewhere, but had forgotten all about it.
@jessicaboyd Do you use sourdough starter for the DSP? I had a good starter going for a while but wanted to dial in direct dough first before working on Poolish or Sourdough. I'm pretty happy with this one now so I'm gonna work on those.
@PeteK I haven’t used sourdough for a crust yet. Actually, I kind of dropped pizza making once I got into sourdough, because I was so focused on all types of breads, but I want to get back into making pizza again. I’ve seen some decent looking pizzas online using sourdough, and will look into it more, as well. I just like a good yeasty poolish to start with, though.
@jessicaboyd My fav bread is sourdough. haha snap your fingers and send me a loaf plez 😂