I've been in a lazy pizza rut where I've been buying the dough from the supermarket. It's pretty good dough and the pizzas are good but I'm not learning anything. So I borrowed my Elements of Pizza book back from my neighbors and made some New York Pizza dough a couple days ago with my girlfriend and tonight I made the pizzas.

I Made a classic cheese.

I Also made a pepperoni, mushroom, and onion. A recipe from the book.

I used my Blackstone Pizza Oven which was at about 1000f for the preheat then I turned down the heat considerably. The crust came out well.

The book is written for home ovens. Previously I've adjusted the hydration for another dough recipe but I didn't this time for the new york dough. Maybe I'll try that in the future.
Next up will be a dough made with a biga (flour, water, and a pinch if yeast fermentated overnight). I may go back to my old sauce because I liked it better than the NY sauce which had sugar, olive oil, and oregano in it.
I'm glad to be back in the saddle.
I Made a classic cheese.
I Also made a pepperoni, mushroom, and onion. A recipe from the book.
I used my Blackstone Pizza Oven which was at about 1000f for the preheat then I turned down the heat considerably. The crust came out well.
The book is written for home ovens. Previously I've adjusted the hydration for another dough recipe but I didn't this time for the new york dough. Maybe I'll try that in the future.
Next up will be a dough made with a biga (flour, water, and a pinch if yeast fermentated overnight). I may go back to my old sauce because I liked it better than the NY sauce which had sugar, olive oil, and oregano in it.
I'm glad to be back in the saddle.
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