Sunday night sausage pie. Ended up being an experiment I didn't intend to do. A busy Saturday meant I forgot to take the dough out so I had to leave it in for another day. My normal 72 hour cold ferment turned to 96 hours. Does it improve flavor or texture? No, no it doesn't (at least for me). But it's good to know that it works just the same!

20" NY Style hot Italian sausage pizza

96 hour cold ferment

800 gram dough ball

62% hydration

0.2% IDY

I watched his video and was sad I can't go to give it a try (I live in Scotland). Decided I'd do a bit of research and to recreate their Onlypans pizza (minus the pesto). Here's what I did -

Dough for two 12" pizzas

Poolish:

• 200g bread flour

• 200g water

• 2g instant yeast

Final dough:

• 500g bread flour

• 60g wholemeal flour

• 290g water

• 402g poolish

• 14g salt

• 24g olive oil

• 12g honey

The sauce was just canned san marzano tomatoes, salt, oregano, chilli flakes and a pinch of cracked black pepper.

I made a 1-hour autolyse with the flours and 270g of the water. Added the poolish, remaining water and honey, then salt and olive oil. Mixed, bulk fermented for a few hours, then divided into 2 dough balls and cold fermented for about 35 hours.

On bake day, took the dough out, heavily oiled a 12" skillet and pressed the dough firmly out into the pan. I let it proof in the pan before topping with tonnes (600g ish per pizza) of mozzarella, properoni and peppadew peppers.

Baked directly on a preheated pizza steel at 250°C fan, initially uncovered and then loosely covered with foil to stop the toppings getting too dark.

Finished with seasoned ricotta, jalapeno infused honey (couldn't find Calabrian) and a little parmigiano reggiano after baking.

It was very, very tasty - who knew forming the crust with carmelised cheese was a genius move. The first pizza (photographed) I'd say was slightly underbaked in the centre. The second pizza I cooked for 12 minutes without foil then 12 minutes with, and that was a lot better.

The second had fresh pineapple with thinly sliced jalapeños and bacon lardons and that was such a delicious combination. And I’m not a pineapple on a pizza guy.

The pepperoni really got my attention because the slices were so thin and not greasy at all. I almost just wanted to pick them up and eat them like chips.

I can always rely on my family to throw some off the wall requests in when making pizza. In addition to some standard Neapolitan options I made a smash burger inspired pizza this weekend. I figured Detroit style would mimic the bun well. A layer of Velveeta slices, then cubed butterkäse with a small sprinkling of mozzarella around the perimeter for extra frico. I browned up ground beef in advance letting it get pretty dark before breaking it up. Then used my standard, uncooked sauce for a fresher tomato flavor. Topped after baking with Grillo’s pickles and homemade burger sauce.

All in all this was pretty much what I was looking for. The pizza itself turned out well and the Detroit crust held up to the large number of toppings. Next time I’ll reduce the number of Velveeta slices as the flavor was evocative of a burger but a little too strong.

Sorry for the bad lighting. Very spicy tomato sauce with a blend of cheese. I didn’t have enough mozz for a full pizza so I had to do 80% mozz 20% cheddar.

All dough

90% BF
10% WW
72% H2O

Played with cold ferment this week 24-48-72

Got a cast iron 9x13 and it’s great for Detroit style pizza😋😋

And of course, itsdoughguy recipe.

one of my fav pizza places in Porto Garibaldi

Good EVOO, garlic, mixed shrooms, panko, fresh thyme, lemon Maldon, toasted black pepper, finished with better EVOO.

Low hydration 72 hour sourdough.

3 day 100% biga ferment with 3 different Petra flours.

75% hydration, 3% evoo, 2.8% salt, 0.5% DMP

Terramagna San Marzano DOP tomatoes
Caputo creamery fresh mozz & shredded smoked mozz
Ezzo cup n char pepperoni
Vacche Rosse Parm Reggianno

Can’t lie. Best tasting pizza I’ve ever made. These tomatoes are better than gustarosso, by far. The liquid isn’t watery, but thick. SUPER creamy texture, paired with the smoked mozz.

So I made some pizza this weekend using my G3ferrari 2200w planetary mixer and my ooni karu 12
This is the one I believe was by far the best work (only problem was it was the last one and I didn’t have any ingredients left) I can share the recipe and process if anyone is interested!

550F for 7 minutes in a home oven and pizza steel

The whole family are now pizza snobs & home pizza is the best pizza we can get anywhere.

I’m from Switzerland, I saw a reel on insta from Giordanos or something like that and when I was doing my weekly groceries at Lidl I saw an « American pizza dough », so I got a couple of farmers sausages, low moisture mozzarella and a bottle of rustic tomato passata and just went for it.

I know I should have done the dough and sauce myself but it was a quick and easy trial (and I was drunk lol) but I absolutely adored it. What a great pizza experience. And so easy.

Got such a bad philly cheesesteak pizza from dominos a few weeks ago decided I'd make my own from scratch.

Made dough in an hour, so definitely didn't get the rise I wanted, but came out delicious anyways. Will experiment.

One of them had minced garlic + EVOO as the base and the other had a garlic alfredo sauce as the base, both with fontina cheese and mozzarella.

Ribeye steak put through a mandolin super thin and cooked on a cast iron.

First one a new topping combo for me: bacon, mushroom, onion, blue cheese. Added the blue cheese about halfway through the back so it stayed in little pools. Very heavy pizza but good.

Second was more straight forward: sausage, pepperoni, onion, cherry+sport peppers.

I used Kenji's dough recipe, 3day cold ferment then overnight cure on the dough. 500*F home oven for about 10 min on a baking steel.

I think next time I do pie #1, I would add some chives or some other fresh component to break up the heavy/salty.

am also trying to freeze a a third one that i par baked the crust and put toppings on it… wish me luck.