re: Pizza Thread

I've not changed my recipe much, posted it earlier this year here. It's a NY based one.

This is geared for a home oven with a steel hitting 620 degree temps in a 550 degree oven. I use a variety of really high protein flour. There is a king arthur high gluten you can get on Amazon easy. All Trumps also. If you are cooking in the 700-900 range, use a stone instead of a steal. I do this sometimes by removing the safety mechanism on my oven to allow me to open the oven while it is in self cleaning mode. You can hit close to 900 that way.

100% Flour
62% Water
3% Salt
2% Sugar
0.5% Yeast

This is weighed recipe for a 14" pizza, I have a google spreadsheet to calculate all kinds of shite for me, you can multiply it for more pizzas.
Flour - 210.0g
Water - 130.2g
Salt - 6.3g
Sugar - 4.2g
Instant Yeast - 1.1g

Mix the flour and water first, let it rest for 20 minutes.

Mix in the rest of the dry ingredients 1 at a time starting with yeast, let rest for another 20 minutes.

Knead for 5 minutes. Rest for a few minutes and then form a tight ball. Rise for 1-3 hours to 2x/3x in size. Form your tight dough balls based on the number of pizzas you made with this recipe. Put in a round oiled containers to rise for about 3 days in a fridge. Let it rest out of the fridge for about an hour before stretching your dough.

For sauce, I tend to use whole peeled Alta Cucina from Stanislaus. I add a little salt, a bit more sugar, and a lot more oregano for my NY sauce. Its all eye ball with the giant can of alta Cucinos. I freeze most of it in small containers. Bianco Dinapoli Whole Peeled is my small can option.

Visiting the parents for Christmas and they want pizza. Do yall have experience with making Detroit style? I'm guessing this would be an easier pizza do in an electric oven since we can't get it past 450 or 475 (can't remember.)

Also, any red sauce recommendations? I just make a ton of pesto pizzas at home and rarely do a red sauce, it's just my preference.

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Also, any red sauce recommendations? I just make a ton of pesto pizzas at home and rarely do a red sauce, it's just my preference.

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If you can find good crushed tomatoes, I like this simple recipe LINK

Those look amazing

16" NY style, but cooked to a crisp bottom, 550F for about 14 minutes

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1/2 - presto cream, prosciutto, artichoke, mushroom, kalamata olive, fresh mozzarella
1/2 - red sauce, pepperoni, calabrese, dry Italian salami, red & green bell pepper, red onion, grated whole milk mozzarella & parmesan

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Method:

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12/31/24 9:30 am

NY Style pizza

400 gm flour (225 "00", 175 AP)
1/4 tsp yeast
7 gm olive oil
7 gm honey
250 gm warm water

Mix, rest to hydrate ~ 40 minutes

13 gm Kosher salt

Mix using scissor, fold method. After 30 minutes fold dough every 30 minutes for 4 times.
Allow dough to rise until double in size. Portion in to balls if making two pies or delate dough and roll into tight ball.

6:15 into fridge

1/2/25 - 2pm

Removed dough ball from fridge

6:00
Work dough into 16" pie and top

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Muffuletta pizza using Laney's no knead dough recipe. 60% 00 40% AP

Cooked on a steel plate in the oven.