J Kenji NY dough, only a 1 day cold ferment. Whole milk low moisture mozzarella cheese at nearly room temp. Sauce was from a jar because I had a coupon. Samsung oven on convection bake 550° F, on a baking steel.
by mips95
9 Comments
RIFLEJI
i could smell the tasty through my screen
AliveBit5738
Nice pie I’ve just started making my own I just use Raos pizza sauce because I really like it
deapee
Looks perfect man.
tpatmaho
Nice work. I’m after this result myself, because I only make two pizzas a week, and want max results without special ovens or equipment — other than a baking steel. Thanks for posting!
dcooper8662
Looks like the perfect pizza for a cozy fall Saturday afternoon
ccgetty
I’ll take a slice please.
minnesotajersey
How’s the center? Looks a little soupy, like mine used to.
I ended up putting almost no sauce and very little cheese in the center (3″ diameter circle), and it made a nice difference.
Seems the toppings migrate there anyway, but after the dough firms up.
Mediocre-March-6526
Now that’s a pizza masterpiece! The cheese-to-crust ratio is on point.
Single_Pumpkin_1803
It’s gorgeous. It’s like NY style meets Napoli. My favorites.
9 Comments
i could smell the tasty through my screen
Nice pie I’ve just started making my own I just use Raos pizza sauce because I really like it
Looks perfect man.
Nice work. I’m after this result myself, because I only make two pizzas a week, and want max results without special ovens or equipment — other than a baking steel. Thanks for posting!
Looks like the perfect pizza for a cozy fall Saturday afternoon
I’ll take a slice please.
How’s the center? Looks a little soupy, like mine used to.
I ended up putting almost no sauce and very little cheese in the center (3″ diameter circle), and it made a nice difference.
Seems the toppings migrate there anyway, but after the dough firms up.
Now that’s a pizza masterpiece! The cheese-to-crust ratio is on point.
It’s gorgeous. It’s like NY style meets Napoli. My favorites.