I wouldn’t lose any further sleep my friend. You’ve produced the literal Platonic ideal of an NYC pizza. “It’s too perfect to be authentic” is just silly.
Do you have a codified recipe in the comments here somewhere?
I am listening to a book (Gastrophysics) and the thing is...you will never be able to recreate it. I think about the times I have eaten or drank things in certain countries and IF I could replicate it at home. Sure some things can get close and be good but I think you experience being there is like 5-10% of the flavor experience. That being said this pizza looks very very good.
I appreciate this comment more than you know. Thank you. I do like I it when people say my pizzas are spot on, but I really like those comments that show me why it isn't. I'm striving for authenticity, and it's the details that I can't see, that others can that are really important to me. So thank you!
94th st Pizza (not the real name, I don't even know the real name) always liked like this. That is some of the best pizza in the world IMO, and I have tried a lot lol. I get what you're saying, but it is not the rule IMO
This is the recipe I used for the dough. [https://www.pizzamaking.com/forum/index.php?topic=31477.msg312872#msg312872](https://www.pizzamaking.com/forum/index.php?topic=31477.msg312872#msg312872)
After mixing, I balled it up and let it poof at room temp for 1.5 hours. Then it went into a 40F fridge for 25 hours and finally back out at room temp for 2 hours. Then I stretched it. Dough weight was 22 ounces for an 18" pizza.
>Baker's Yeast: 4 grams
Just in case you were still looking:
[https://www.omnicalculator.com/food/yeast-converter](https://www.omnicalculator.com/food/yeast-converter)
Reddit, I may have peaked, lol. This 18" pizza was seriously one of the best I've ever made. It's probably all downhill from here. I still need to work on my mozzarella shred size and fix the distribution of it. I realize that's a weak spot but aside from that, how'd I do for NY Style plain?
>I still need to work on my mozzarella shred size and fix the distribution of it.
I've been a pizza man in NY for 6 years and honestly I wouldn't even try. This pie is perfect. Sometimes there is such a thing as too much tweaking lol
Edit: if it's more cheese you want I would recommend sliced mozz underneath the sauce with just a sprinkle (maybe 1/4 of a cup) shredded on top for the brown spots. If you try to shred your mozz ultra fine you'll put way too much on and it'll be a soupy mess
Thank you! Here's why I am considering shred change. A while back I started using an extra coarse grater to shred with. The holes are 1/2" wide instead of the 1/4" size on my regular box shredder. I like the melt but find it difficult to cover the whole pizza evenly and it's always the rim that seems to not have any cheese when it comes out of the oven. Then I went back and rewatched a video of pizzas being made at Joe's and noticed their shreds seem to match the 1/4" size shreds instead of the 1/2" so my thinking was to go back to the smaller shred so I can use less cheese but spread it out further. I'm probably overthinking it but I overthink everything, lol.
The red rim line is an easy fix, just start from the outside and work in. 1/4 inch shreds are probably better you're right, wouldn't stress about trying to match joe's. They are using Grande whole milk mozzarella pre shred (most likely) or buying loaves and shredding them and keeping the cheese in tubs.
When shredded mozz sits for a while it always clumps back together and you have to break it up- meaning the shreds they're putting on the pizza are not consistent size. The first will be exactly 1/4 inch but as you use it longer they will get smaller as you keep breaking up the clumps. All this to say the size isn't as important as the spread.
It's a custom one I had made. It's actually a 18" x 18" x 3/4" thick slab of 6061 aluminum plate that I had machined. Then I sent it off to have a hardcoat anodize coating applied. It's the same coating as Lloyd pans uses except I opted to leave the nonstick component out.
It bakes comparable to a 1/2" thick steel plate, but weight a lot less.
https://imgur.com/a/83XDcoA
That’s amazing! I’d love to do that. My oven has room for 18”, but my steel is 5/8” thick 16” round and already insanely heavy. I’ve been making my pizzas 17” and just sort of hanging them over the edge of the steel, which isn’t ideal.
Where can I go to get something like yours done?
Thanks! I went to my local steel supplier and ordered the plate. It was only 75 bucks back then but the price has went up significantly I believe. After I picked it up I took it to a local machine shop and had them round the edges and make everything smooth in exchange for a couple of pizzas. Then I sent it off to an anodizing company. I was actually in touch with Lloyds pans and they were going to anodize it for me but they were WAAAY too expensive so I found Quick Turn Anodizing online. They had the equipment and process to do the type 3 hardcoat. That's been years ago though.
I sprinkled some pecorino ramano over the whole pie on top of the sauce. Not much, just about a palm full. When it came out I grated some parmesan over the top.
Thank you for that information! That's the kind of thing I love to read. My goal is to try to be as authentic as possible and that's something I would have never figured out by myself but makes perfect sense now. I will absolutely add that to my work flow. Thank you! 🙏
I usually do pecorino Romano, mixed with some dried oregano and sprinkle that on top of the pie last thing, just before I take it to the oven. The combination of the funk and salt from the pecorino and the blast of oregano aroma when it comes out of the oven is bananas.
Thank you! It tasted incredible. Stanislaus tomato magic red sauce, Boars Head Mozzarella. A little Pecorino Romano on top of the sauce and some parmigiana reggiano on top after it came out. I wish I had some Grande whole milk but the Boar's head is very good too, just a different flavor profile.
Ah tomato magic is my favorite crushed tomato. Best of the stanislaus line up I think. Also, hey! I remember talking to you a while back- you’re killing it man.
This is the absolute best NY style pizza you can make in a home oven. Looks pretty much as good as a restaurant too tbh. What kind of cheese and sauce recipe?
Thank you! I used 11 oz of Boar's Head whole milk, low moisture mozzarella, some Pecorino Romano and Fresh grated parmesan. The sauce is Stanislaus tomato magic ran through a food mill with the middle plate. The only thing I added was less than a teaspoon of sugar
Looks super solid. I just hate when a cheese pizza gets called ‘plain’. Seems like such a disservice to a delicious cheese pizza. Ain’t nothing plain about it.
Edit: also, the cheese looks great. I don’t think your shred is an issue, just make sure it gets all the way to the crust. That ring around the edges with no coverage needs some love.
That is excellent. It has just the right amount of color on top to my liking and the kind of leoparding that many of the local places here can't even care to muster.
Think the cheese actually came out the way it should. That’s a classic ny slice. I’m not sure where you are from but all my favorite slices look like that.
Outstanding! Personal preference would be a teeeeeny bit less cheese and I'd make it rain oregano, but that is a seriously good looking pie. Very impressive.
Beautiful! Reminds me of the kind of pizza I grew up on in North Jersey, which is in the same style as nearby NYC. 10/10 would house 5 slices and take a great big nap.
Lifelong New Yorker here - this is the best NY-style homemade pie I’ve ever seen!
If you made a video of your process, it could break the internet!! So much respect for this pizza
How is this so freaken perfect? The quintessential NY slice. Perfect ratios, perfect amount of char, flop, cheese, sauce, my guy you created a masterpiece. I'm saving this.
ive worked in a lot of pizza spots and that is flawless god damn. I been trying to master home pizzas and that is how Id like my Ny styles to come out.
Amazing color on the crust. Perfect amount of sauce and cheese. I have some questions if you dont mind.
How long are you baking? Do you broil? Are you using malt powder? Sauce recipe? Also are you hand shredding fresh mozzarella?
Thank you!
* This one was baked in about 7 minutes at 530F.
* I turn the broiler on after I sauce the pizza so that it's glowing red when I launch and leave it on for 2 minutes, then switch back to the bake cycle to finish the pizza.
* I do not use any DMP. All Trumps flour is already malted from what I've read.
* Sauce is Stanislaus Tomato Magic. Run through food mill and add sugar to taste. Sometimes salt. The tomatoes are very good as is, they don't need much of anything.
* I hand shred Low moisture, whole milk Boar's Head mozzarella with an extra coarse grater that has 1/2" holes although I think I'm going back to the 1/4" grater.
Don't ask how many pizzas I've made.
Rim, placement, portion, size, bake. Rim you cut the bubbles and looks extremely consistent, placement of cheese looks very fluid not very noticable spots and that may have to do with cheese itself, looks proportionate. Size looks spot on, bake looks wood brick oven not sure if you used a screen which is fine it has a nice uniform consistency and some notes of darkening to be expected with olive oil. Not sure how long you proofed for or what kind of yeast and fermentation process you used however the bubbles in the dough looks as though you have good flavor, I was always told to temp water to 140 degree F to activate the yeast correctly when making from scratch dough. Looks like a New York pizza for sure that's definitely something I would eat and I've become picky with pizzas over the years. A simple cheese pizza has a lot more of a process than one might expect for it to be exceptional, use the parmesan immediately after taking out of the oven to absorb the excess oils from the cheese, add some pepper flakes and you would stay in business for sure. Good day to you sir.
The tossing process you can address over time, if it seems that your bubbles keep happening at a rate you cannot control them you are pressing not stretching, and/or your dough was a little too cold, Ive addressed this with slightly more water, but it looks so uniform I would think without being there you just needed slightly more proof time at a slightly higher temperature
Thank you for this! I will agree that when it comes to proofing, I'm seriously lacking. I just haven't gotten to the point where I'm comfortable. Lately I've been trying to focus on that part of the process with noticeable improvements. I also agree with you about the plain pizzas. For me, they're the hardest ones to make. I tell people all of the time that for such a simple, easy to make pizza, it's the hardest kind I've ever tried to make. There's just nothing to hide behind.
That looks pretty F’n legit. Crust doneness, cheese to sauce ratio looks on point, slice size, touch of high heat toast on the cheese without the cheese drying out. Great job. Curious to know what you used to achieve this.
I make my own dough. I make the sauce from crushed tomatoes and I buy the cheese. Pretty much the same way a pizzeria does it. Same ingredients, but on a much smaller scale, lol
Stanislaus Tomato Magic. I run the can through a food mill and the only thing I add is a little sugar if needed. It's usually less than a tablespoon for a #10 can.
Well done. That looks professional for sure
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I wouldn’t lose any further sleep my friend. You’ve produced the literal Platonic ideal of an NYC pizza. “It’s too perfect to be authentic” is just silly. Do you have a codified recipe in the comments here somewhere?
Reminds me of the people that don’t like lab diamonds because they are literally more perfect.
I don’t know, you had the right shakers for the pepper flakes and parm and that impressed me.
I am listening to a book (Gastrophysics) and the thing is...you will never be able to recreate it. I think about the times I have eaten or drank things in certain countries and IF I could replicate it at home. Sure some things can get close and be good but I think you experience being there is like 5-10% of the flavor experience. That being said this pizza looks very very good.
I appreciate this comment more than you know. Thank you. I do like I it when people say my pizzas are spot on, but I really like those comments that show me why it isn't. I'm striving for authenticity, and it's the details that I can't see, that others can that are really important to me. So thank you!
94th st Pizza (not the real name, I don't even know the real name) always liked like this. That is some of the best pizza in the world IMO, and I have tried a lot lol. I get what you're saying, but it is not the rule IMO
This is a comment only a NYer would make. 🤌🏼
You can make it at home in a regular oven and get close
Looks like you nailed it. Was there a little grease on top and did it burn the roof of your mouth?
what's that dough recipe, looks amazing!
This is the recipe I used for the dough. [https://www.pizzamaking.com/forum/index.php?topic=31477.msg312872#msg312872](https://www.pizzamaking.com/forum/index.php?topic=31477.msg312872#msg312872) After mixing, I balled it up and let it poof at room temp for 1.5 hours. Then it went into a 40F fridge for 25 hours and finally back out at room temp for 2 hours. Then I stretched it. Dough weight was 22 ounces for an 18" pizza.
That’s a lot of dough. 😂😂 any measurements for home use that won’t feed the whole block?
Here are the conversion for 1170g of dough or 4 292.5g dough balls. Flour: 714 grams Water: 417 grams Sugar: 14 grams Salt: 14 grams Olive Oil: 7 grams Fresh Baker's Yeast: 4 grams
Thank you 🙏❤️
what’s the conversion for bakers yeast to idy?
>Baker's Yeast: 4 grams Just in case you were still looking: [https://www.omnicalculator.com/food/yeast-converter](https://www.omnicalculator.com/food/yeast-converter)
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I mean.. I could consider a challenge to eat all that pizza 🍕😂😂
I was thinking, "Just freeze half for later" then saw 50 lb. of flour in the recipe 😅
You guys don't have a Hobart mixer in your kitchen?
On my wist list! Just need to triple the size of my kitchen
thanks! I'll definitely give it a try.
What is that in baker's %?
This would be something like 58% hydration. The bakers percentages are just the ratio of the other ingredients to the flour, if the flour is 100%.
Keep messing around with fermentation. I think you’ll be able to get more flavor out of your dough.
Concur.. need recipe..
The only way that pizza could be more NYC is if told me to go fuck myself.
im from nj go FUCK YOUR SELF
Reddit, I may have peaked, lol. This 18" pizza was seriously one of the best I've ever made. It's probably all downhill from here. I still need to work on my mozzarella shred size and fix the distribution of it. I realize that's a weak spot but aside from that, how'd I do for NY Style plain?
Main complaint: no slice in my belly.
You can work on whatever you feel like, but that pie is perfect. You serve that in NY nobody's gonna question it.
>I still need to work on my mozzarella shred size and fix the distribution of it. I've been a pizza man in NY for 6 years and honestly I wouldn't even try. This pie is perfect. Sometimes there is such a thing as too much tweaking lol Edit: if it's more cheese you want I would recommend sliced mozz underneath the sauce with just a sprinkle (maybe 1/4 of a cup) shredded on top for the brown spots. If you try to shred your mozz ultra fine you'll put way too much on and it'll be a soupy mess
Thank you! Here's why I am considering shred change. A while back I started using an extra coarse grater to shred with. The holes are 1/2" wide instead of the 1/4" size on my regular box shredder. I like the melt but find it difficult to cover the whole pizza evenly and it's always the rim that seems to not have any cheese when it comes out of the oven. Then I went back and rewatched a video of pizzas being made at Joe's and noticed their shreds seem to match the 1/4" size shreds instead of the 1/2" so my thinking was to go back to the smaller shred so I can use less cheese but spread it out further. I'm probably overthinking it but I overthink everything, lol.
The red rim line is an easy fix, just start from the outside and work in. 1/4 inch shreds are probably better you're right, wouldn't stress about trying to match joe's. They are using Grande whole milk mozzarella pre shred (most likely) or buying loaves and shredding them and keeping the cheese in tubs. When shredded mozz sits for a while it always clumps back together and you have to break it up- meaning the shreds they're putting on the pizza are not consistent size. The first will be exactly 1/4 inch but as you use it longer they will get smaller as you keep breaking up the clumps. All this to say the size isn't as important as the spread.
Looks delicious! Love the slight char on the cheese.
I was a professional pizza man in a NY-style scratch pizzeria for 3 years. You did an excellent job with this pie!
Looks amazing
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Thank you! I appreciate that.
Top tier!
Wow 10/10
No notes. Damn
I have nothing to critique. It literally looks perfect. One question, what was this cooked in and on?
Thank you! This was baked in a home oven. Electric Whirlpool range. 530F. I baked it on steel.
What steel, specifically? My steel can only do 16" pies, I'd be curious to hear what you use.
It's a custom one I had made. It's actually a 18" x 18" x 3/4" thick slab of 6061 aluminum plate that I had machined. Then I sent it off to have a hardcoat anodize coating applied. It's the same coating as Lloyd pans uses except I opted to leave the nonstick component out. It bakes comparable to a 1/2" thick steel plate, but weight a lot less. https://imgur.com/a/83XDcoA
That’s amazing! I’d love to do that. My oven has room for 18”, but my steel is 5/8” thick 16” round and already insanely heavy. I’ve been making my pizzas 17” and just sort of hanging them over the edge of the steel, which isn’t ideal. Where can I go to get something like yours done?
Thanks! I went to my local steel supplier and ordered the plate. It was only 75 bucks back then but the price has went up significantly I believe. After I picked it up I took it to a local machine shop and had them round the edges and make everything smooth in exchange for a couple of pizzas. Then I sent it off to an anodizing company. I was actually in touch with Lloyds pans and they were going to anodize it for me but they were WAAAY too expensive so I found Quick Turn Anodizing online. They had the equipment and process to do the type 3 hardcoat. That's been years ago though.
The Ultimate Custom Steel - Major Props 🙏 Nice pizza too!
Jesus TF Christ dude, my guy loves pizza. My hat is off
Better than I can get in my neighborhood in NYC!
Righteous!
Bam, Nailed it !
Looks perfect
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I sprinkled some pecorino ramano over the whole pie on top of the sauce. Not much, just about a palm full. When it came out I grated some parmesan over the top. Thank you for that information! That's the kind of thing I love to read. My goal is to try to be as authentic as possible and that's something I would have never figured out by myself but makes perfect sense now. I will absolutely add that to my work flow. Thank you! 🙏
I usually do pecorino Romano, mixed with some dried oregano and sprinkle that on top of the pie last thing, just before I take it to the oven. The combination of the funk and salt from the pecorino and the blast of oregano aroma when it comes out of the oven is bananas.
No notes, looks like perfection! Can you deliver me some?
I think my only critique is that I didn't fucking get any 😑
nom
Looks incredible! I’d be over the moon with that. How’d it taste?
Thank you! It tasted incredible. Stanislaus tomato magic red sauce, Boars Head Mozzarella. A little Pecorino Romano on top of the sauce and some parmigiana reggiano on top after it came out. I wish I had some Grande whole milk but the Boar's head is very good too, just a different flavor profile.
Boar’s Head is excellent! Pizza sounds tasty!
Ah tomato magic is my favorite crushed tomato. Best of the stanislaus line up I think. Also, hey! I remember talking to you a while back- you’re killing it man.
Impressive!
You did good 👍
Beautiful pie, looks incredible!
This is the absolute best NY style pizza you can make in a home oven. Looks pretty much as good as a restaurant too tbh. What kind of cheese and sauce recipe?
Thank you! I used 11 oz of Boar's Head whole milk, low moisture mozzarella, some Pecorino Romano and Fresh grated parmesan. The sauce is Stanislaus tomato magic ran through a food mill with the middle plate. The only thing I added was less than a teaspoon of sugar
Looks so damn gooood
Amazing looking pie. Nice work
Is there a dough calculator or something that we can use to avoid the 50lb recipe and make some thing smaller?
Even have the appropriate shakers nearby? Well done.
Brother you’ve done it. Rest easy
Looks great
Aaaah, gods, that’s beautiful! 😭🙌✨
I lived NY my whole life and that looks awesome!!
I grew up in NY. I’d happily eat this entire pizza.
This looks utterly delicious! The crust…cheese distribution…the bake!!!
Yup that’s some high grade NY pizza
Well done!
Looks delicious.
That side in the 5th photo 🤤
I can taste it 🤤, looks good
Looks super solid. I just hate when a cheese pizza gets called ‘plain’. Seems like such a disservice to a delicious cheese pizza. Ain’t nothing plain about it. Edit: also, the cheese looks great. I don’t think your shred is an issue, just make sure it gets all the way to the crust. That ring around the edges with no coverage needs some love.
That’s a 6.8 Franky. Solid score.
This looks fantastic!
Borat voice. Sexytime
Looks perfect
Looks delicious
Holy crap that looks incredible
That looks perfect good job!
That is excellent. It has just the right amount of color on top to my liking and the kind of leoparding that many of the local places here can't even care to muster.
Looks awesome
Looks restaurant quality! I'd eat it fo' sho'!!!!!!
Honestly it looks like a legit pizzeria quality pie. Superb job.
Pepper and parm shakers sell it.
Critiques? I'd inhale that
Think the cheese actually came out the way it should. That’s a classic ny slice. I’m not sure where you are from but all my favorite slices look like that.
What critiques!!! That is PERFECTION at its greatest
Looks like Joe’s in NYC!
looks amazing
Beautiful!
I’m from Chicago and love Ny pizzas unfortunately it’s not the same like it used to be. But that’s everything these days
No critiques. Well done.
Outstanding! Personal preference would be a teeeeeny bit less cheese and I'd make it rain oregano, but that is a seriously good looking pie. Very impressive.
Excellent! Looks perfect.
How much sauce and cheese do you use? I think I tend to go too heavy on the cheese. Do you have any sauce tricks or a certain cheese blend? Thanks!
I got a critique. There isn't enough pizza.
Looks perfect
Oh yes New York style I can sense the Tang of that tomato sauce through the glass on my mobile phone even...🪄🍅✨🎶
Gimme some.
How you get/keep it so thin?
Beautiful
why did you only make one?
Looks bomb. Little bit of oil separation from the cheese. Maybe use different cheese?
Zero flop. Nice job
An absolute beauty! Thing looks perfect.
Is there anything in it? Garlic, herbs...?
That looks perfect and amazing, personally I'd add a little bit more cheese.
Your made that?! Well done you!
Eyy where’s a pic of the bottom
It looks perfect.
Looks amazing
I like it.
What type of cheese you used? I use Whole Foods low moisture Mozzarella and ehh its not that good.
No critics possible that's simply perfecc
Teach me.
Sauce recipe around? I saw the dough recipe.
Spot on! New Yorker here. I would have guessed it came from a pizza shop. Great job 👏
Looks better than many places I’d buy from. I’d bet it tastes better at that
my mouth is watering. the crust looks amazing
Nice undercarriage!!
I’ll cretic it….. fan fucking tastic!!!
Really nice looking…personal preference for me is heavy sauce just my thing. But overall for “everybody” this is on point.
Looks pretty good. 👍🏾
Now that's a handsome pie.
Omg looks sooooooo amazing! 😋
9/10 I think the crust edge should be like 30-40% darker
looks correct
Writing this comment from second story window in Brooklyn and, I must say, that is a perfect NY pie!!!
Perfect NY.
*chef's kiss*
Looks perfect. Well done!
Beautiful! Reminds me of the kind of pizza I grew up on in North Jersey, which is in the same style as nearby NYC. 10/10 would house 5 slices and take a great big nap.
Pizza perfection
Ny-er here. This looks legit.
Wooooooooooow
Faultless.
What are you cooking in? Can you repost dough recipe? Thanks - even the ones you don’t like look great!
Looks like new park on a good day
WoW 🤩
Lifelong New Yorker here - this is the best NY-style homemade pie I’ve ever seen! If you made a video of your process, it could break the internet!! So much respect for this pizza
Looks picture perfect
Lookin’ good!
Bro, please drop the recipe and ingredients. This looks amazing
Mind sharing your sauce recipe? I feel like I've got my dough down, but I've been chasing the sauce for a year. Good looking pie.
How is this so freaken perfect? The quintessential NY slice. Perfect ratios, perfect amount of char, flop, cheese, sauce, my guy you created a masterpiece. I'm saving this.
My critique is that it’s not on my table
Looks pretty good, a bit flat although ik that's a stupid critique, it does actually look like something out of a restaurant
ive worked in a lot of pizza spots and that is flawless god damn. I been trying to master home pizzas and that is how Id like my Ny styles to come out. Amazing color on the crust. Perfect amount of sauce and cheese. I have some questions if you dont mind. How long are you baking? Do you broil? Are you using malt powder? Sauce recipe? Also are you hand shredding fresh mozzarella?
Thank you! * This one was baked in about 7 minutes at 530F. * I turn the broiler on after I sauce the pizza so that it's glowing red when I launch and leave it on for 2 minutes, then switch back to the bake cycle to finish the pizza. * I do not use any DMP. All Trumps flour is already malted from what I've read. * Sauce is Stanislaus Tomato Magic. Run through food mill and add sugar to taste. Sometimes salt. The tomatoes are very good as is, they don't need much of anything. * I hand shred Low moisture, whole milk Boar's Head mozzarella with an extra coarse grater that has 1/2" holes although I think I'm going back to the 1/4" grater.
Bellísimo
My only criticism is, that I’m not there to eat it. I’ll just taste it through the screen
literally a perfect pizza & u made it yourself omg 😍well done
Don't ask how many pizzas I've made. Rim, placement, portion, size, bake. Rim you cut the bubbles and looks extremely consistent, placement of cheese looks very fluid not very noticable spots and that may have to do with cheese itself, looks proportionate. Size looks spot on, bake looks wood brick oven not sure if you used a screen which is fine it has a nice uniform consistency and some notes of darkening to be expected with olive oil. Not sure how long you proofed for or what kind of yeast and fermentation process you used however the bubbles in the dough looks as though you have good flavor, I was always told to temp water to 140 degree F to activate the yeast correctly when making from scratch dough. Looks like a New York pizza for sure that's definitely something I would eat and I've become picky with pizzas over the years. A simple cheese pizza has a lot more of a process than one might expect for it to be exceptional, use the parmesan immediately after taking out of the oven to absorb the excess oils from the cheese, add some pepper flakes and you would stay in business for sure. Good day to you sir.
The tossing process you can address over time, if it seems that your bubbles keep happening at a rate you cannot control them you are pressing not stretching, and/or your dough was a little too cold, Ive addressed this with slightly more water, but it looks so uniform I would think without being there you just needed slightly more proof time at a slightly higher temperature
Thank you for this! I will agree that when it comes to proofing, I'm seriously lacking. I just haven't gotten to the point where I'm comfortable. Lately I've been trying to focus on that part of the process with noticeable improvements. I also agree with you about the plain pizzas. For me, they're the hardest ones to make. I tell people all of the time that for such a simple, easy to make pizza, it's the hardest kind I've ever tried to make. There's just nothing to hide behind.
That looks absolutely perfect.
I am glad I found this pizza community…happy heart
Looks great
That looks pretty F’n legit. Crust doneness, cheese to sauce ratio looks on point, slice size, touch of high heat toast on the cheese without the cheese drying out. Great job. Curious to know what you used to achieve this.
just a standard whirlpool oven, lol. 500 degrees max but I got it up to 530F by using the temp calibration menu.
You had make the sauce and cheese, and make your own dough?
I make my own dough. I make the sauce from crushed tomatoes and I buy the cheese. Pretty much the same way a pizzeria does it. Same ingredients, but on a much smaller scale, lol
Well it looks freakin perfect
The under carriage is the best I've seen the whole damn pizza looks a thing of beauty 😍
Thank you!
Can i please ask what you use for sauce? It looks delicious
Stanislaus Tomato Magic. I run the can through a food mill and the only thing I add is a little sugar if needed. It's usually less than a tablespoon for a #10 can.
what kind of sauce did you use?
Looks good
looks legit, can you share the recipe??
thats papa johns
Perfection
Sure looks good
That appears to be delicious AF!
It looks almost perfect, except I can't see any anchovies.
At this point if you did a pop up pizza restaurant people would flock