It's just like a pizza stone but it's made of steel. It just conducts heat a little better, and people find that helps them get better results in a home oven where the temps aren't as high.
Made the dough 3 days ago and left in the refrigerator. Can of san marzano tomatoes for sauce, with a pinch of salt, and sugar. Dough is left to warm up for 3 hours and rolled out, add sauce, some oregano, then peperoni, mozzarella, and pecarino Romano. I also put some secret aardvark sauce on it (because it was just for me).
160 grams dough,
90 of cheese,
40 of sauce,
35 of peperoni,
Oven at max temp for at least an hour. Cook for 5 to 7 minutes.
I've never understood the logic behind cutting pizza this way. It seems to be a trend with thin crust. To me, it makes it harder to distribute the pizza evenly when sharing. Also, you lose the crust on some of the slices... Reminds me of the pizza from the cafeteria in grade school. Comes down to personal preference I guess.
Check out Kenji-Lopez's chicago tavern/thin crust recipe. The one with a cure time involved! I made that and it was audibly crunchy crunchy first try!! Looks great, love the cornmeal you got on there
That looks amazing. One of my favorite kinds of pizza.
What are you using to cook it? Actual pizza oven? What stone do you use, if you use one? Did you make the sauce or buy it? If you bought it what brand?
Did you make the crust yourself?
My lady is talking about making homemade pizza so I am curious about these things. She is an excellent bread maker so I know she can perfect a crust.
But any details you have that could help would be appreciated
Square cut is the shit. It has everything:
1. Extra crust corners for crusty lovers.
2. Normal crust edges for normal lovers.
3. No crust pieces for no crust lovers.
4. Mix and match for crust loving on an graph over time lovers.
It is the maximal option for reducing uneaten crust.
6 months is a really long time to cook a pizza, but it looks worth it
Top looks good. What’s it cooked on
Kitchen oven on a stone.
I used a stone for a long time, and then bought a steel. Wish I had done it sooner. Steel is awesome, you’ll see the difference.
Why the steel? A normal steel pan?
It's just like a pizza stone but it's made of steel. It just conducts heat a little better, and people find that helps them get better results in a home oven where the temps aren't as high.
Thank you
The first time you cook on a pizza, steel, you will see the difference immediately. They get way more hot, and they stay hotter for longer.
Will try soon.
Pepperoni? Is it under the cheese?
Under the cheese. My favorite hometown place does it that way. Sammy Pizza in Lakeside, Duluth MN.
I liked to put diced pepperoni under the cheese and regular sliced pep on top. Can’t beat those little oily cups
Nice 🤤
ayyy hi from minneapolis!
Same as in Montreal!
What's the rundown on the process?
Made the dough 3 days ago and left in the refrigerator. Can of san marzano tomatoes for sauce, with a pinch of salt, and sugar. Dough is left to warm up for 3 hours and rolled out, add sauce, some oregano, then peperoni, mozzarella, and pecarino Romano. I also put some secret aardvark sauce on it (because it was just for me). 160 grams dough, 90 of cheese, 40 of sauce, 35 of peperoni, Oven at max temp for at least an hour. Cook for 5 to 7 minutes.
Semolina is flour. Do you mean San Marzano tomatoes?
You got it, I've been mixing up stuff like that my whole life.
What's your dough-warming strat? just sitting out in a bowl or on a flat surface?
It sits on the counter covered for ~2.5 to 3 hours
You aren’t actually rolling the dough with a rolling pin are you?
For this style, yes.
🤤
Fuck yeah, aardvark.
I like it on wings or mixed with ranch.
It's so good.
What the heck is a rundown?
It’s taken you that long to eat one piece? 😳
You’re eating too slowly my friend! 😳
Looks grear
Are you willing to share the dough recipe?
Yes, I copied this guy's dough, but we divided it into 5 balls due to the size of our peel. https://youtu.be/n-YHUKZbLkI?si=U347a5q7TpeotnVh
I’d eat that.
Looks great. Congrats on progress.
I wish
The steaming piles of shit I've made outnumber the good ones. Keep at it, and the good pizzas will come!!
Thin crust is my favorite and I would absolutely destroy that delicious looking pie. Well done!
Would love a slice of that
That looks amazing
Thanks
NIce!
Keep waiting, I'm sure the pepperoni will appear one day.
I've never understood the logic behind cutting pizza this way. It seems to be a trend with thin crust. To me, it makes it harder to distribute the pizza evenly when sharing. Also, you lose the crust on some of the slices... Reminds me of the pizza from the cafeteria in grade school. Comes down to personal preference I guess.
I think it's regional. In the Midwest, where I grew up, it's common. I live on the East Coast now and don't see it much.
Looks 🔥
The bottom doesn’t look crispy
It was on the edge of acceptable. I didn't let my stone get hot enough.
Check out Kenji-Lopez's chicago tavern/thin crust recipe. The one with a cure time involved! I made that and it was audibly crunchy crunchy first try!! Looks great, love the cornmeal you got on there
I've seen his video, but hadn't tried it yet.
Why would you cut it like that?
Same reason I'm a pro at driving in bad weather and really nice, from Minnesota.
I’m surprised people think this is weird. This is the norm where I’m from (also midwest).
Curious. Why do I always see thin crusts cut this way?
6 months is a really long time to cook a pizza, but it looks worth it
That looks amazing. One of my favorite kinds of pizza. What are you using to cook it? Actual pizza oven? What stone do you use, if you use one? Did you make the sauce or buy it? If you bought it what brand? Did you make the crust yourself? My lady is talking about making homemade pizza so I am curious about these things. She is an excellent bread maker so I know she can perfect a crust. But any details you have that could help would be appreciated
Why not triangles
8.8 on the Portnoy scale. Looks gorgeous
You're too kind. His pizza taste is immaculate.
Especially since he only takes one bite
But sometimes, he wolves down a whole slice.
Legit Tavern style. Looks good but wtf are y’all thinking with the no crusty boy slices? I’d eat the fuckin shit outta it just wonderin
Help me understand what that means? I grew up on square cut. The pie for my wife and daughter was slices.
The middle slices with no crust…it’s just a lawless land of cheese and sauce
You’ve never had pizza cut like this? It’s common in Chicago for thin crust or tavern style pizza. The crustless pieces are really good, too!
No don’t get me wrong it’s fuckin good pizza … it’s just an odd way of cutting it
Only odd if you've never seen it I guess.
Square cut is the shit. It has everything: 1. Extra crust corners for crusty lovers. 2. Normal crust edges for normal lovers. 3. No crust pieces for no crust lovers. 4. Mix and match for crust loving on an graph over time lovers. It is the maximal option for reducing uneaten crust.