In my ongoing testing of various pizza dough recipes and techniques, I recently found one that caught my eye on the pizzamaking.com:
https://www.pizzamaking.com/forum/index.php?topic=68650.msg663718#msg663718
The photo certainly had a lot to do with it, so I gave it a whirl. After making the dough, it went into the fridge for a 48 hour cold rise.
Pizza assembly begins by working the dough into a even round:
Once I got the dough in my hands it opened up quickly, within 30 seconds, so I got it on the peel:
Sauce:
Cheese, starting with a dusting of Parmesan over the sauce, them shredded low moisture mozz:
Pepperoni:
Pizza went into the Blackstone at the lowest temp I’ve EVER cooked a pizza, a mere 550 degrees.
Cooking nicely:
Out of the oven, sliced with some fresh chopped basil:
All in all, it turned out well – crust browned up nicely and was really flavorful, but tender, perhaps a bit much, so it was kind of like a Neapolitan/NY style, which I think was the point of the recipe. So the flavor got an “A”, but the crust’s firmness was lacking for me, so a “B -“there. Still looking for the “keeper” NY style dough, though.
https://www.pizzamaking.com/forum/index.php?topic=68650.msg663718#msg663718
The photo certainly had a lot to do with it, so I gave it a whirl. After making the dough, it went into the fridge for a 48 hour cold rise.
Pizza assembly begins by working the dough into a even round:
Once I got the dough in my hands it opened up quickly, within 30 seconds, so I got it on the peel:
Sauce:
Cheese, starting with a dusting of Parmesan over the sauce, them shredded low moisture mozz:
Pepperoni:
Pizza went into the Blackstone at the lowest temp I’ve EVER cooked a pizza, a mere 550 degrees.
Cooking nicely:
Out of the oven, sliced with some fresh chopped basil:
All in all, it turned out well – crust browned up nicely and was really flavorful, but tender, perhaps a bit much, so it was kind of like a Neapolitan/NY style, which I think was the point of the recipe. So the flavor got an “A”, but the crust’s firmness was lacking for me, so a “B -“there. Still looking for the “keeper” NY style dough, though.