Last night I made an 18″ sausage & pepperoni pizza. It’s a 48 hour cold proof dough stretched and topped with sauce, black pepper, pecorino-romano, wmlm mozzarella, pepperoni & sweet fennel italian sausage. FInished post bake with basil, fresh grated parmigiano reggiano & served with hot honey.
Dough: 100% all trumps flour, 63% hydration, 3% salt, 3% evoo, 1.5% sugar and 0.3% IDY. total of 2 hours room temp rise before fridge. Sauce: 50/50 Alta Cucina & 7/11 tomatoes. Sugar, salt oregano & carolina reaper powder Cheese: Boars Head wmlm mozzarella & parm, Locatelli pecorino Meats: Ezzo Supreme pepperoni. Sausage recipe was from Pizza Bible (hot version) Honey: Savannah Bee Co. scotch bonnet and habanero infused honey
Baked for 7 minutes on hot steel at 500F in home oven. Broiler for first 2 minutes of bake
This onewas spicy. From the calabrian chili peppers in the sausage, the carolina reaper powder in the sauce, the pepper flakes and hot honey drizzle added when served, it brings the heat level throughout. It’s not so much heat that it’s overpowering and the sweetness of the sausage with the honey really balances it out. I’m going back to 58% hydration for sure. This crust was too chewy at 63%, especially after sitting in a box for 15 min.
It’s homemade pizza but I send quite a few out the door to family and friends so I have plenty of boxes, liners, etc here.
OddEmu4551
Fuck
Edit: I orgasmed
bigboxes1
Good job!
Tarkus459
That looks so delicious.
No-Zookeepergame7460
After a night of drinking and gambling why you doing this to me at 9am
zole2112
Awesome, great job man! I’ve been doing 72 hour cold ferment lately vs 48, excellent results.
wilburthefriendlypig
I’d like to see a shot without the filter
Merlin_perkins69
Delightful looking pie🔥
danthebaker
That, my friend, is one fine looking pie.
I’ve been thinking of trying that sausage recipe. How satisfied were you with it?
Todd2ReTodded
Absolutely incredible
Y_wouldnt_Eye
What? you want critique? Maybe a little lighter. Get off my back you needy pizza… well looking at a close up, it might soften in a minute when the grease reaches the perfect saturation of the still crispy crust.
claypac
Really nice looking pie. Awesome job.
thekilgore
Looks awesome. Question. Is this your method? Preheat steel at 500 for an hour, switch to high broil and launch pizza, wait the 2 minutes, then switch back to 500 for the 7 minutes? I’m curious about the switching of bake / broil and if the pizza is ever removed from the oven
14 Comments
Last night I made an 18″ sausage & pepperoni pizza. It’s a 48 hour cold proof dough stretched and topped with sauce, black pepper, pecorino-romano, wmlm mozzarella, pepperoni & sweet fennel italian sausage. FInished post bake with basil, fresh grated parmigiano reggiano & served with hot honey.
Dough: 100% all trumps flour, 63% hydration, 3% salt, 3% evoo, 1.5% sugar and 0.3% IDY. total of 2 hours room temp rise before fridge.
Sauce: 50/50 Alta Cucina & 7/11 tomatoes. Sugar, salt oregano & carolina reaper powder
Cheese: Boars Head wmlm mozzarella & parm, Locatelli pecorino
Meats: Ezzo Supreme pepperoni. Sausage recipe was from Pizza Bible (hot version)
Honey: Savannah Bee Co. scotch bonnet and habanero infused honey
Baked for 7 minutes on hot steel at 500F in home oven. Broiler for first 2 minutes of bake
This onewas spicy. From the calabrian chili peppers in the sausage, the carolina reaper powder in the sauce, the pepper flakes and hot honey drizzle added when served, it brings the heat level throughout. It’s not so much heat that it’s overpowering and the sweetness of the sausage with the honey really balances it out. I’m going back to 58% hydration for sure. This crust was too chewy at 63%, especially after sitting in a box for 15 min.
It’s homemade pizza but I send quite a few out the door to family and friends so I have plenty of boxes, liners, etc here.
Fuck
Edit: I orgasmed
Good job!
That looks so delicious.
After a night of drinking and gambling why you doing this to me at 9am
Awesome, great job man! I’ve been doing 72 hour cold ferment lately vs 48, excellent results.
I’d like to see a shot without the filter
Delightful looking pie🔥
That, my friend, is one fine looking pie.
I’ve been thinking of trying that sausage recipe. How satisfied were you with it?
Absolutely incredible
What? you want critique? Maybe a little lighter. Get off my back you needy pizza… well looking at a close up, it might soften in a minute when the grease reaches the perfect saturation of the still crispy crust.
Really nice looking pie. Awesome job.
Looks awesome. Question. Is this your method? Preheat steel at 500 for an hour, switch to high broil and launch pizza, wait the 2 minutes, then switch back to 500 for the 7 minutes? I’m curious about the switching of bake / broil and if the pizza is ever removed from the oven
Well done. Looks absolutely delicious