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NY style with the new cheese :onfire:

Very cool. 199

100% Whole WHEAT Amazing how well this dough came out. Very tough to work with but the flavor was worth it. 457g KA Whole wheat 216g Water 216g Milk 1.75tsp Salt 2tsp Olive oil 1.5tsp honey 1/8tsp IDY based on the formula posted here http://www.pizzamaki...0.html#msg49850 Using this method...

EU law ;)

Oregano is Italian...although over used as dried spice in US cooking :rolleyes: EU legal definition of Napoletana Marinara (http://www.fornobrav...a/VPN_spec.html) [/size][/font][/color]

Not ideal...just a way to add a bit of flavor to some tasteless cheese. Won't have that problem with the good Grande mozz. :P Going to try some all whole wheat formulations.

Finishing off all of the different mozz brands that I've been experimenting with....took some added salt/oregano to improve the flavor. Next week the good stuff is coming, for 1/4 of the price, thanks to a local pizzeria. :dance: This was a 4 day cold-rise dough using KA Bread Flour 647 g...

Two Neapolitan ,margherita test pies. Just crushed tomatoes(no citric acid), salt, basil and fresh mozzarella. Need a Booma wood oven to get a true Neapolitan...these were around 6 minute pies when they should be about 90 second in a WFO. Kids loved them, just a bit too chewy due to...

more pizza? :D

Good timing Sum...Pizza night :cheers:

Best yet....mmmmm. Ultra thin. "release the grease" Soooo good... :onfire: -Peter

Well with the stone, the other benefit is that it draws the moisture out of the crust. With parchment paper between I would think that the crust wouldn't crisp/char.

You can use a cookie sheet with lots of corn meal and/or parchment paper to help slid it onto the stone.

No whole wheat in these, just King Arthur bread flour. These were baked on a preheated stone at 550F for around 5 minutes. Then removed from the oven for 1-2 minutes while the broiler heats up, then right under the broiler for around 45 seconds. Going to try some all whole wheat stuff with...

Thats the goal...I think finishing them under the broiler made the biggest difference. Also kept the cook time to around 6 minutes.

Better char on the under crust...2 day cold rise with .5g less yeast. Still improving my stretching/tossing skills to get consistent thickness...these are still just a bit too thick. Time to find a commercial cheese supplier :D -Peter

Almost too airy, lots of oven spring...might cut back on the yeast % for the next batch.

Playing around with some NY style pies... King Arthur bread flour 587g Flour 370g Water 9g Sea salt 6g Olive oil 2.5g ADY Mixed for 3 minutes, rested for 15 and kneaded for 12. Then left to cold rise for three days. Low moisture whole milk mozzarella with strips of fresh. Topped with roasted...

Few more roasted veg pies. Dough...proofed for two days in the fridge. Came out great paired with red 7 powder. -Peter

#15 going by the post number...Some evil primos