Hothouse basil and tomatoes are available year round where I am, so a very credible margherita could be made even in winter. But I take your point.
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The dough was the same basic one I’ve used for 2 decades. The sauce was leftover homemade Carmine’s marinara from the freezer. I had the pizza stone pre-heated at 500 for an hour before I baked the pizza. That set off the smoke detectors which is always fun when you live in an apartment. The sauce definitely had enough salt and garlic.
I don’t know. Maybe I was just in a weird mood.
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I hesitate to provide unsolicited advice but here are my suggestions:
- the sauce should not be cooked, let me know if you want a simple sauce recipe
- can you make your oven hotter? 550f is a better temp
best,
Your dough “smokes” on a 500°F stone?! Mine doesn’t come anywhere near that (even at 550°). Can I ask for your recipe/method?
I understand.
We’ve all been there… You are having a tough day and think maybe something (like a pizza) will snap me out of this, but it doesn’t.
Feel better soon.
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no it doesn’t smoke. There was no smoke at all. The smoke detectors go off, though, if I have the oven too hot for too long.
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If I make it hotter then the smoke detectors will go off more quickly.
maybe, but the pizza will cook more quickly. can u turn off the smoke detectors before cooking?
otoh, what is causing the smoke? dough on the stone should not be causing the smoke detector to trigger.
There is no smoke. The detectors go off when I have the oven cranked up high for any period of time.
Another NY style cheese pizza for dinner today. I drizzled some chili infused honey on it after cooking.
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I had some frozen meatballs and half an onion – sounds like pizza toppings to me. I microwaved and ground up the meatballs (in a food processor) and chopped up the half onion. They joined my NY Style pizza recipe to become tonight’s dinner.
Initially, Sunshine was a bit hesitant to try this combination, but after a few bites declared she liked my Meatball & Onion Pizza!!
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I love meatball pizza and actually have some tiny (excruciatingly time-consuming) meatballs ready for a meatball pizza at some point. I’m glad Sunshine likes it, too!
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Yes, she claimed the leftovers for lunch tomorrow!!
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Meatball is a popular topping around here (Westchester County, NY) - usually they are thinly sliced. Love them, especially as part of a meat lover’s combo with pepperoni/sausage/bacon. And onions are a perfect complement.
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A friend made spicy tortilla pizzas tonight – fresh flour tortillas, vodka sauce, green peppers, red onion, jalapenos and mozzarella.
A few were on full size tortillas, the rest were on minis, and the minis were slightly better / crisper. We used the countertop oven as we were making several at a go.
So good!
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I made the ugliest pizza ever last night, not worth a photograph. It just wouldn’t slide off the peel and ended up in uneven clumps. TJ’s dough (unpleasantly salty this time), lamb sausage, mozz, tomato.
OTOH, I baked it in my gas oven’s air-fryer mode. It did puff up and crisp nicely. It didn’t take much less time than regular oven baking, maybe because I set the oven to 550F, and the air-fryer was at 450. Next time I’ll crank up the air-fryer to maximum warp.
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- Try a mix of half semolina and half flour on the peel
- once the dough hits the peel, try to sauce and dress as quickly as possible
- shake the pizza on the peel before launch, if it doesn’t easily slide around, lift the edge or the pie and throw some of the flour/semolina mix under the pie.
Best,
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I’ve been eating a lot of tortilla pizza of late (well, if you buy a pack of tortillas, then you gotta eat the pack of tortillas) so I decided it was high time to make some actual dough.
Roberta’s style dough (no 00 – 1/3 whole wheat and 2/3 AP), cold rise for 2 days.
I’ve been liking the Bittman-style pan-frying method, though I’m only using enough oil to brush the bottom of the pan, and I don’t top the first side, I cook both and top the 2nd side, because there is still a bubbly side and a flat side.
The broiler on my countertop oven is bizarre, so I run the oven at 450F and slip the pan under there just to melt the cheese, all dough crisping done stovetop.
1 cup flour made 2 small (5-6") personal pies.
I’ve been liking TJ’s grated Toscano “pizza cheese” of late – its got a few herbs in there than make everything taste New York-style 
Adding pics of the tortilla pizzas too, bec they were good!
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That’s exactly the kind of pie that deserves a photo. I mean, have you seen some of my shit? LoL.
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