Yesterday was National Pizza Party day, so I decided to dig out the pizza flour, thaw out some Grande and dust off the ole pizza oven for pizza party day. To celebrate I made this 20 inch monster with half pepperoni, half plain because I rarely make pizza anymore and I couldn't decide on which kind I wanted…. so why not both?ย
The specs: Same dough I always make. All trumps high gluten flour (green bag), 58% hydration, 2.7% salt and 1% sugar. Cold proofed for 3 days in the mini fridge set to about 40ยฐF.
Sauce was made from a 50/50 blend of Stanislaus Alta Cucina tomatoes and Stanislaus 7/11 crushed tomatoes. Adjusted to taste but was about 1.25% sugar, 0.5% salt, 0.5% oregano and 0.02% Carolina Reaper powder. I put a full 8oz ladle of sauce on it.
On top of that was a handful of Boar's Head Parmigiano Reggiano DOP, black pepper, 370g Grande whole milk mozzarella shredded, 170g Ezzo Supreme cup and char pepperoni, and a dash of pizza seasoning.
I launched it into the ooni at around 720ยฐF floor temp and baked it for 6.5 minutes using various flame settings to keep it baking evenly.
Post bake I tossed on a little chopped fresh basil and grated some Locatelli Pecorino all over it like a boss and sliced it up.
I heated my baking steel up in my kitchen oven about an hour before baking the pizza and used that to reheat each slice like a slice shop would. That's the only way to enjoy homemade slices when you're using old school NY slice shop dough.
Squirted some Red Clay hot honey on the pepperoni slices too and thatโs what really turned it into a party, lol. My wife and I were sitting there eating slices, making all the dramatic โthis is ridiculousโ noises, and we both ended up wondering out loud why I ever stopped making pizza in the first place. Itโs kind of a shame to be able to make something this good and barely ever do it anymore. I guess I just lost interest. I canโt explain it. The motivation just isnโt there these days.
Plus I think it tastes better when we only eat it a few times a year. It makes it a nice treat.
Oh well, the pizza is history now, the dishes are clean, the oven has cooled and I don't know when I'll make another one, but until then, happy pizza party day! Hope you all are having great pizza as well.
by sliceaddict
4 Comments
That’s just the best thing he shared with us
Looks spot on
It’s funny – I can almost always spot a pizza made with Grande. Something I still haven’t been able to try myself.
The look reminds me of a childhood, by-the-slice, pizza joint that I used to frequent.
Perfection, imoย