Tried and failed on a difaras square, dough was over fermented and the cheese blend a little off. Still, a very good pizza and easy to make.
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Made pizza for a party today, but forgot to take pics until after it was cut. A few white pies and one with tomato sauce, pepperoni and green olives. Dough was levain-risen, 63% hydration, 3 day fridge ferment. Baked at 585 convection (big thanks to whoever gave me the tip on adjusting my oven temp - the extra 35 degrees was helpful!) on my cast iron “steel” for 8 minutes. Crappy pics, delicious pizza.
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Gorgeous bake, Is that cheddar cheese? We love a cheddar and mozz mix or 100 per cent cheddar
No, cheese was a blend of mozz, fontine and provolone. I think the orange-y color is tomato sauce/pepperoni grease leaking through in combination with poor lighting and photography skills, LOL!
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Thanks, and you got a really nice cup on the pepperoni, which brand did you use? I like hormel rosa grande.
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I buy the Boar’s Head natural casing sticks, and slice thinly by hand (I like a little unevenness!). I don’t think I’ve ever seen Rosa Grande, but I’ll keep an eye out for it going forward.
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That Bottom looks great!
Curious if anyone here has tried this new-ish brand of Jersey tomatoes, now available at TJs — First Field.
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We had homemade pizza night after a while last weekend.
All the dough makers were too busy doing other things to remember to make dough, so we made do with Wolfgang puck fresh dough from the store, and it was actually pretty good.
Strained Pomi for sauce, and fresh mozzarella drained on paper towels for a bit to eliminate sog factor.
Baked on a steel in a screaming hot indoor oven. (Of 10 individual pies, only the 2 younger siblings’ pies were “extra charred” — highly suspicious 
.)
Mine was topped with onion, mushroom, fresh mozzarella, diced kielbasa, and prosciutto (after cooking). (And specially shaped in a pide oval by sibling because I once made him lahmacun 
.)
Very tasty.
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Gorgeous pies!
313 made in our terrible Floridian oven. The char on the pepperoni was not intentional but turned out to be a feature rather than a bug.
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Inspired by some recent articles in the NYT about the American pizza scene: ATK’s crust topped with potato, bacon, and scallions. I used a parmesan bechamel for the sauce, and whole-milk mozz for the cheese. These were topped with scallion (white parts only) and very thinly sliced spuds. Having pre-cooked the bacon, I held it back along with the scallion greens for topping after baking.
Delicious!
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Breakfast pizza dinner on my newish pizza steel.
I’m still working on getting top done as fast as the bottom.
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Broiler.
yeah. I’ve been talking to @kaleokahu about this, too.
But my broiler is kind of funky (it turns itself off based on oven temp) so I think I’ll play with overall temps and/or placing baking stones above, first.
And I’m really surprised/disappointed with my grill - I thought I could get some super high temps but it ain’t happening.
The broiler on my countertop oven does this also, which is really annoying.
The workaround I’ve been using is to shift the rack I’m using up to the topmost level, and then instead of using the broil setting I use the highest convection bake temp (450) which means the top element stays on the whole time (well at least for the few minutes I need to broil).
I think this is by design. Risk management, fire codes, etc. drive limitations.
You can pimp the burners/regulator, add a truyere, insulate the enclosure, but you’re on your own with a regular grill.
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Am admittedly an extreme pizza novice but I’ve had pretty good luck troubleshooting the same problem. I decided to copy the instructions on a refrigerated ready-to-bake pizza: 375° got me to done on both sides. Worth a shot maybe.
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