I've discovered a decent method. Nuke the cold slices just to get the chill off of them, put them in a hot cast iron skillet with just enough oil to moisten the entire pan surface. Then, after a minute or two, throw under the broiler for a minute or so. closest to fresh I have been able to achieve.
Get a supreme pizza, let that shit sit in the fridge for about 2 days, get that cheese all congealed up around the olives, that crust tough but satisfying
These are from my notes so are specific to my stuff/process Spoiler: Recipe Pizza Dough (75% hydration via: https://pizza-dough-calculator.herokuapp.com/calculator Enough for 2 NY-style 16” pies with crust (.085 thickness factor). 16”, 448g balls. Bakers Percentages: 247g First Street High Gluten Flour (100%) 185g water (75%) 0.6g Fleischmann’s Active Dry Yeast (.25%) 3.5g sugar (1.4%) 6.2g Salt (2.5%) 5g Olive Oil (2%) Total Baker’s Units = 181.5 Scale recipe for 2x 448g balls: 896g total dough weight / 181.5 Total Baker’s Units = 4.94 Unit Value 4.94 x 100% flour = 494g 4.94 x 75% water = 370g 4.94 x .25% yeast = 1.24g 4.94 x 1.4% sugar = 6.9g 4.94 x 2.5% salt = 12.4g 4.94 x 2% Olive oil = 9.9g Day #1 (1/20/22) Calculate Water Temp: Air Temperature = 73*F Flour Temperature = 72*F Friction Factor = -4*F Formula: (78*F target dough temp x 3) - (Air Temp + Flour Temp + Friction Factor) = Target Water Temp Target Water Temp = 93*F Hydration and Rest (7:20pm): mix flour, sugar, and yeast. Add water and mix. Cover bowl and allow 60min for hydration. Actual mixed dough temp = 77*F. Add salt and oil, scissor pinch to incorporate (8:20pm). Knead: Mix using Rubaurd Method. 5-7 minutes. Rest for 30 min. Envelope fold before balling out. Ball and Cold Ferment (9:00pm): Divide into 2x 448g balls and place in oiled containers with lids. Cold ferment for 3 days. Day #3 (1-23-22) Remove from fridge and allow to come to room temp for 2-3 hours (11am). Heat oven to 550*F ( 2:30pm). Build and bake(4pm). Edit: I am cooking in a home oven on a 3/8” steel plate
I used to make my own pizza at home. Just have a pizza stone that I would make it on. Haven’t for years. Went through my photos and surprised that I don’t have any photos on it. I prefer my pizzas to be a little more on the cooked side, so I need some decent browning of the cheese.
pizza steels are a game changer for people who don't have oonis or that type of oven used to make pizza all the time until my last apartment had a hair trigger fire alarm, been getting back into it and mostly doing detroit style/sicilian
For some reason it’s always irked me when pizzas are referred to as pies. Not sure why but it just does.
It stays really insulated surprisingly. The biggest design flaw is it isn't very tall inside the deck so if you make a pizza too tall you might burn a topping or something and that will cause a little fire/smoke but it dies out quick.
this dude making pizza (me) posts his pies here: https://www.instagram.com/dudemakingpizza Spoiler: click here for pizza
Peaches & Cream - ricotta, goat cheese, peach slices. I typically finish with arugula dressed with olive oil + hot honey:
In case you weren't kidding: Description/Taste Italian Long Hot chile peppers are elongated, curved to straight pods, averaging 17 to 20 centimeters in length and 2 to 5 centimeters in diameter, and have a conical shape that tapers to a point on the non-stem end. The skin is smooth, glossy, and waxy with folds and creases, and the pod is initially green, ripening to a dark red when mature. Underneath the surface, the flesh is thin, crisp, and pale green to pale red, depending on maturity, encasing a narrow, central cavity filled with small white membranes and round and flat, cream-colored seeds. Italian Long Hot chile peppers have a mild and sweet flavor mixed with low, moderate, to hot levels of spice. Each individual pepper will vary in heat level. ------------------------------------------------- The Portuguese have a very similar pepper called Portuguese Long Hot. I grow these in pots in my backyard every summer. Long Hots cut length wise with small potato slices, sliced sausage, garlic, oregano and olive oil put in a pizza oven on a small iron serving tray (think fajitas) and cooked to sizzling is some of the best eating there is.
I recently got a wood fired oven made by an italian company zio ciro, this type of heat is gamechanger though you can get the same results in a smaller portable like the roccbox or ooni. I make detroit and NY style in my home oven with 1/2" steel and the use of the broiler.
My cc thanks zio ciro for being so popular and everything out of stock. I don’t need another $3k impulse purchase for a wood fired pizza oven.
I like pizza but I prefer to dip it in ranch. I noticed that ranch wasn’t offered at the restaurants we went to in Italy.
these seem like different products that both make pizza. the ooni becomes a sort of family event for me with lighting, controlling the fire, launching and spinning pizzas on a flame where that feels like we would be watching a pizza cook in an oven.
If you at home pizza makers are looking for a good sauce, this is a killer deal imo. 6x6lb canned whole tomatoes with no other additives. I open one can at at time, immersion blend them up for like 30 seconds until all the large chunks are gone, add some salt/seasonings and simmer on low on the stove until it's slightly thicker. I freeze what I cant use in a week. https://www.webstaurantstore.com/st...um=email&utm_campaign=auto-order-confirmation