It took us a while to get to this project, but here it is. Yay!
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it really does “enable” one to broil “properly”
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How is that used to make pizza?
It’s more about the broiler element in general than pizza. In certain ovens (such as mine), the broiler element kicks out if 1) door is closed, and internal temp gets too high, or if 2) oven door is cracked open to lower the internal temp. The situation doesn’t make for very good broiling because you can’t get the thing to run constantly in any case.
This little magnetized do-hickey allows you to leave the door open a crack to vent the oven, at the same time (to loosely quote Tom @HappyOnion) keeping the oven door switch depressed … so the broiler element stays on constantly.
Original post is here.
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Bbq chicken pizza. Made with Roberta’s dough, once I went out to buy the 00. I was very pleased I was able to make it noom-y, by making the dough thinner (probably ended up with a 12" circle) and using a scant 40g of cheese. Also on there is bbq sauce, grilled chicky, onions, and pickled jalapeno. Cut into 8 slices, 3 for me, 5 for him, only about 350 cal my portion. Woot! The carbs are what I miss most, so any type of way I can fit some in to my daily allotment is a win! Cooked 8 min on a preheated stone at 500 (preheated the oven by roasting some sweet potatoes. waste not want not!)
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Beautiful!
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I made a carbonara pizza for lunch. See the reply for details.
https://www.hungryonion.org/t/whats-for-lunch-2025/41837/496?u=ernie_in_berkeley
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I made another NY style pie today with sausage, olives, and pickled jalapeños. I’ve gotten good results using local pizza maker Tony Gemignani’s “California Artisan” Type 00 Pizza Flour for the dough. I’d originally gotten a bag of this for making Neapolitan pizzas, but learned after I bought it that it’s for temperatures at 650F or under because it’s malted, so I’m using it for NY style. It seems to make a stronger dough that’s a bit easier to work with than the King Arthur AP, probably because the protein content is 15% rather than 11.7% in the KA.
Dough recipe from https://www.richardeaglespoon.com/articles/how-to-pizza
For 2 thin 12 inch pizzas:
flour: 266g
salt: 6.7g
yeast: 0.7g
sugar: 3.7g
fat: 5g
water: 165g
Baker Percentages:
salt (%) 2.5
yeast (%) 0.25
sugar (%) 1.4
fat (%) 2
water (%) 62
About a 3 day proof in the fridge.
Each pizza has about a half cup of pureed Bianco DiNapoli brand crushed tomatoes with a little salt and a little dried oregano as sauce (no need to pre-cook), and 2 oz of Galbani brand low moisture mozzarella for the cheese.
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Have you tried any bread flours as an “in between” protein approach ?
Yeah I’ve used the King Arthur bread flour before, but it’s been awhile. I’ve been following the How to Pizza article that actually recommends the KA AP flour as it’s apparently pretty high protein for an AP (11.7%) and produces a less chewy crust than the KA bread flour which is 12.7%. I did notice that with the Tony G 00 flour the crust had a good bit of chew.
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All your pizzas look great . Waiting for the weather. Possibly in two weeks.
First pizza will be the Margherita. Second , leaning towards . Blue fin tuna . That was caught off Santa Barbara. And cleaned and put into mason jars . Thanks Kevin. With Castelventrano olives and a creme fraiche base .
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This sounds fun!! Can’t wait to hear how it came out and see it!!
YEA!! – John’s Pizza Season begins soon!!
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Nice leoparding!
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Nice pie! eaglespoon’s recipe is for kaap, given the W factor of Gemignani’s California artisan 00 is around 400, for the type of pie you seem to be trying to bake (ny artisan) and fermentation time, I’d suggest moving your water percentage to 66 per cent and see what you think. If you want to lose the bubbles (I like them but most people see them as flaws), you can just stick a fork in them mid-bake.
are you using pre-cooked sausage? if so, take a look at cooked vs uncooked sausage on pizza. what temp are you cooking at and how long was your bake?
best,
Thanks! I will try that hydration.
I cooked the sausage in a pan prior to topping, the pizza was was cooked at 650 F for a little over 4 minutes with one turn.
