Ive been making these14x10 DSP 2-3x per week. Recently I tried using the car iron 12in pan, which i HIGHLY recommend!! Sourdough homemade dough, baked at 500F in normal oven foil tented foe first 10min, 460-500g dough balls, 78-84% hydration, using deli sliced while milk mozz, fresh mozz. I usually take (I'm playing with the right amount, tried up to 700g in the cast iron with great success). I keep dough balls in fridge up to 4 days after initial mix and bench bulb ferment. I take dough ball out of fridge around 10am, and shape into buttered and yellow cornmeal dusted pan. I put the light sauce on and put lil toothpick size pieces of butterkase, manchego and parm around the border of pie to frame the frico. Then tent with foil to period for about 5hrs
until bake time. I light up the stove to preheat while I top the rest, first with picante soppresata to evenly cover, then with square thin slices of whole milk mozzarella, then I do 3 stripes of sauce (been working on using less sauce on the top, how many Oz do you recommend?). Lastly I have chopped up fresh mozzarella (squeezed/ patted dry on paper towel or parchement) that I scatter about the top, finished with quarter sized thin cut pepperoni, which cup up into lil greasy bowls of goodness.
The things that makes me so giddy are as follows: I have pizza on tap with constant rotation lol. I've got this down to around 15$/ pizza using the fanciest ingredients. My 3 kids LOVE it and I could (and do) eat pizza and salad daily.
Thanks for looking!
by WinterChampionship21