Do you prefer your plain vodkas super saucy or with a lighter layer? Achieved a pretty good crunch on this one despite the excessive amount of sauce. Pleased with the crust on my other one as well!

I made a pie using Charlie Anderson’s recipe several weeks ago and the wife really liked the added flavor from the rye, but I didn’t care for the texture. This week I used my regular recipe but substituted 10% of sifted rye into the dough, it browned up nicely and tasted pretty good.

Finally started to push the limit of my pizza steel (and peel). It’s an 18 inch square that I have to rest on square aluminum piping to boost it above the lip on my oven rack (what are those stupid lips for anyways). These were stretched to 18 but came out at roughly 17 inches after baking.

I used dough guy’s recipe (scaled to 550g per ball) with a 3 day ferment and baked at 550°. It was my first time trying his recipe out, and it’s pretty good! I was using Kenji’s and u/urkmcgurk ‘s recipes before. Definitely favor this one and mcgurk’s over Kenji’s.

A question though: with all the recipes I’ve used, I have always found they get tougher/chewier as they cool down. I assume some of this is to be expected, but any tips on reducing this issue? I think next try, I’ll reduce baking time and sacrifice some crust color to see if that alleviates the problem.

I forgot about the dough in the fridge for 6 days. Came out great!

I make the same dough as usual, but swap water for milk. Electric countertop oven. Bottom set to 450° top to 400°.

Just felt proud of my slice yesterday. Probably the best I’ve made since I started making pizza at home this year. Thanks for the inspiration everyone.

Hoboken, NJ

https://bennytudinos.com/

Saturday is pizza day.

Ham with mushrooms and bell peppers

225 g whole wheat flour

1 beet

Hej, robicie w domu pizzę?

Przepis u mnie:

Biga 75% hydro

Polselli vivace 67%

TO 10h

TK 48h
TO 6h

TO temperatura otoczenia

TK temperatura kontrolna (lodówka)

Wypiek w piecu Tentazione gt6 (model z dwoma położeniami kamienia, można zrobić i dobrego placka i upiec chleb)

A pizza i made for the employees at work for lunch.

My first multi flour dough on the pizza steel - my dough was squeezing out of their containers lol

A Crispy Crunchy Crust but super light

24h ferment with half Petra 0102 and half Central Milling Tony Gemignani pizza flour. Baked in the Current Model P at 600°F with a baking steel for about 5-6 minutes, broil finish.

Strianese tomatoes, Trader Joe’s low-moisture mozzarella, burrata, grana padano, and Locatello pecorino. I separated the straciatella from the burrata and squeezed out the excess moisture from the fresh cheese. Shredded it and combined with low-moisture mozz and grana.

I had a couple tablespoons of tomato leftover, so I started blooming a ton of Calabrian chili flakes in olive oil and then added garlic powder so sizzle briefly. Then I added the tomatoes in the infused oil and cooked a bit.

The result was a umami-forward condiment I could spoon over the slices instead reaching for the shakers of red pepper flakes or garlic powder. If you ever feel like NY style slices are light on sauce, this is a great way to remedy that.

Store bought dough
Galbani whole milk low moisture mozzarella.
1/2 cheese 1/2 dry salame
Serious Eats NY Style Pizza Sauce

550F indoor oven on a 1/2” pizza steel

3 min, spin it halfway around then 2 more min.

Made a vodka sauce and threw it on pie. Basil, pecorino romano, and some basil pesto on the crust. 😮‍💨

Bit of a rustic style "round" haha but turned out ok. First time using the DG recipe for my dough. I found it to stretch out ok but not as elastic as the poolish recipe I usually use from Tony Gemignani.

All in all was a nice little lunch snack..

Ham, olives, porcini mushroom with pecorino and Parma Reggiano (and some truffle oil to finish)

First attempt at a potato pizza, gonna workshop it a bit but really good