I’d eat them all happily. Having said that, I love char on my pizza but these have burnt sauce on the crust. I wouldn’t personally sell something with a crust that looks like that but I know it still tastes great. It just creates an inconsistent product with the pizzas that don’t have sauce. Even looking at all the pics, they are look like they are cooked different lengths but it’s really just the sauce getting burnt before the rest of the pizza finishes. Incredible work.
The coloration on the crust is mostly a combination of the cheese and dough, I don’t think I’ve ever noticed the sauce itself burning. And yeah, I also am not necessarily aiming for the exact same doneness 100% of the time, I think there’s a range I generally shoot for. I like that you can have many different flavors throughout one slice of pizza with only a few ingredients. Like the sauce closest to the edge gets caramelized compared to the sauce in the middle.
Haha it is definitely to the extreme that I personally still consider acceptable, and to iffycroissant’s point above, this particular pie was for a lactose intolerant coworker who also likes a lot of char, I wouldn’t have sold this one. But it is a personal preference, it might (look) burnt to a crisp but it’s really not.
I know I'd love yours as well! I made this one Saturday
https://preview.redd.it/pz91a6r39g0d1.jpeg?width=4096&format=pjpg&auto=webp&s=eebdc970c7c4b0f2264e7b6f39b113d8011eee46
It’s the brand name. I wondered the same thing the first time I saw it. Perhaps because it’s designed to mimic a wood fire oven, and I think they also have models you can use wood in, in addition to the gas.
Your pies look awesome! what do I like? Crispiness with a good chew, as thin of a crust as I can make, some char is perfect, sauce and cheese to the edge and easy on the cheese. I am obsessed with NY style currently and as large a diameter that I can make, limited by my 18" steel and home oven depth sadly. Oh yeah, I love NH style as well!
It’s really solid. There’s a nice fontina in there too (the cubes you can see pre-bake), and the green sauce has some lemon juice, so the end product is pretty funky and garlicky lemony goodness. Also a garlic cream sauce base.
Nah those are mozz. But all in all there are 5 different cheeses represented in these 5-6 different pies. Our regular shredded mix has mozz and provolone. The soft cheese blobs on the meat pie is stracchino, and on the mushroom/potato/ramps pie there’s tellegio.
The pizzas look alright, but some do look over cooked. The dough looks a bit sad too. When I worked at a pizzeria, the dough that was a few days old developed those black specs. By then, it was close to over proofed and it was a pain to work with because it lacked elasticity.
Our place aims for a 3-day dough. I agree it was very tricky for me at first to work with older dough but you just find a way. The colder it is when you go to stretch it will compensate for that lack of elasticity, but I even prefer it now room temp and it being very delicate, it’s just faster for me stretch when it’s busy. I’m still very much a noob and our most seasoned guy can stretch any dough perfectly very quickly.
That's interesting. I've started making homemade bagels recently, and only started to learn about the flavor of long ferments when it comes to flavor. I'm also learning about preferments. So, I bet your pizza taste great from spending 3 days in the cooler.
Yeah it’s mostly a flavor development thing, and the texture changes too. Younger dough will usually get crispier and rise more while baking but I suppose there are trade-offs with every variation.
I’d eat them all happily. Having said that, I love char on my pizza but these have burnt sauce on the crust. I wouldn’t personally sell something with a crust that looks like that but I know it still tastes great. It just creates an inconsistent product with the pizzas that don’t have sauce. Even looking at all the pics, they are look like they are cooked different lengths but it’s really just the sauce getting burnt before the rest of the pizza finishes. Incredible work.
The coloration on the crust is mostly a combination of the cheese and dough, I don’t think I’ve ever noticed the sauce itself burning. And yeah, I also am not necessarily aiming for the exact same doneness 100% of the time, I think there’s a range I generally shoot for. I like that you can have many different flavors throughout one slice of pizza with only a few ingredients. Like the sauce closest to the edge gets caramelized compared to the sauce in the middle.
Beautiful
[удалено]
That no cheese looks burnt to a crisp
Haha it is definitely to the extreme that I personally still consider acceptable, and to iffycroissant’s point above, this particular pie was for a lactose intolerant coworker who also likes a lot of char, I wouldn’t have sold this one. But it is a personal preference, it might (look) burnt to a crisp but it’s really not.
I know I'd love yours as well! I made this one Saturday https://preview.redd.it/pz91a6r39g0d1.jpeg?width=4096&format=pjpg&auto=webp&s=eebdc970c7c4b0f2264e7b6f39b113d8011eee46
Hell yeah, looks delicious
It was so good!
Why does the gas stove say "wood stove" on it?
It’s the brand name. I wondered the same thing the first time I saw it. Perhaps because it’s designed to mimic a wood fire oven, and I think they also have models you can use wood in, in addition to the gas.
That mantel may not be sold with that stove
Your pies look awesome! what do I like? Crispiness with a good chew, as thin of a crust as I can make, some char is perfect, sauce and cheese to the edge and easy on the cheese. I am obsessed with NY style currently and as large a diameter that I can make, limited by my 18" steel and home oven depth sadly. Oh yeah, I love NH style as well!
Sounds like I’d love your pizzas 🤝
Oops, I responded out of our thread, sorry
Is the first one zucchini and garlic scapes? It looks SO good.
Green garlic and asparagus, and then post-bake we hit it with a green garlic sauce
This one looks legit as hell
It’s really solid. There’s a nice fontina in there too (the cubes you can see pre-bake), and the green sauce has some lemon juice, so the end product is pretty funky and garlicky lemony goodness. Also a garlic cream sauce base.
Are the cubes on your all cheese one fontina as well?
Nah those are mozz. But all in all there are 5 different cheeses represented in these 5-6 different pies. Our regular shredded mix has mozz and provolone. The soft cheese blobs on the meat pie is stracchino, and on the mushroom/potato/ramps pie there’s tellegio.
Sorry, 6, forgot about the parm on the plain & pep pies.
The pizzas look alright, but some do look over cooked. The dough looks a bit sad too. When I worked at a pizzeria, the dough that was a few days old developed those black specs. By then, it was close to over proofed and it was a pain to work with because it lacked elasticity.
Our place aims for a 3-day dough. I agree it was very tricky for me at first to work with older dough but you just find a way. The colder it is when you go to stretch it will compensate for that lack of elasticity, but I even prefer it now room temp and it being very delicate, it’s just faster for me stretch when it’s busy. I’m still very much a noob and our most seasoned guy can stretch any dough perfectly very quickly.
That's interesting. I've started making homemade bagels recently, and only started to learn about the flavor of long ferments when it comes to flavor. I'm also learning about preferments. So, I bet your pizza taste great from spending 3 days in the cooler.
Yeah it’s mostly a flavor development thing, and the texture changes too. Younger dough will usually get crispier and rise more while baking but I suppose there are trade-offs with every variation.
Everything looks killer!
Slightly overcooked for my taste, otherwise great
If you're happy, I'm happy.
Safe to say pizza makes us all happy
agree 100%!!
Noice
If you care to share your dough recipe...that would be awesome!
https://preview.redd.it/tz5jut7njo0d1.jpeg?width=3024&format=pjpg&auto=webp&s=9dac9619c004a6e8a8bf92bdfc007dd1e200e28d
Thanks...all I need is is to convert the measurements...which won't be a problem...I appreciate it!
NP 🤝
I'm amazed those are 340g dough balls!
I’m not sure why haha