- Red sauce, half pep, half cheess.
- Red sauce, bacon, jalepenos.
Dough 62% hydration, 4hr RT, 34hr CT. 1%
Sugar and malt powder for color. 1% olive oil to prevent drying out. 7-minute cook home oven, middle rack, on steel.
In terms of flavor and texture this was excellent. The pizza steel really does make NY pies much easier.
The cornicione was crunchy on the outside but soft and delicate on the inside, the crust kind of fell apart in your mouth. The cheese didnโt separate too much, which has been a challenge lately.
How do I get more color on it without separating the cheese? Any other notes on these pies?
by overconfidentman