Not identical but pretty close! I need to get a bigger steel so I can do bigger pies; I could only handle a 14”. The dough is sourdough with no olive oil and cold fermented for three days, baked in a home oven at 550 on pizza steel. It came out really close to the classic NY style – crispy outside, airy inside, not too much chew and not too doughy or dense, but I had to cook it for slightly longer in the colder home oven to get it that way, leading a bit more browning.
Sauce is some jersey fresh SCLAFANI brand crushed tomatoes that I brought back from the states, blended with dried oregano, salt, and a pinch of sugar.
Cheese is a mix of full fat and part skim low moisture mozz, specifically Saputo Mozzarellissima and Armstrong “light” brick mozzarella.
I am proudest of the “Margarita” pizza which NAILS the flavour profile I fell in love with at Ben’s – bake with just cheese, then top with ricotta, sauce and basil, rebake for a couple of minutes.
I even bought paper plates for maximum flavour and ambiance.
by mcjimmyspill
1 Comment
All respect to Ben’s, yours actually looks better. Nicely done!
I’ll also leave it to a better man than I to rib you for saying that you “could only handle a 14″.”