First post. Have been making pizza for a year or so. This is Pieter Städler’s New York recipe. 250gm ball. Bulk ferment overnight then ball and final proof for 2 hours at room temp. Baked on pizza steel for 6 minutes. Mozzarella, cheddar and parmesan cheese. Pizza sauce is some blended San Marzano tomatoes mixed with some tomato puree. Yes, i know, puree, but i like experimenting! Found semolina for the first time in a supermarket today so i tried that out. Gives a nice texture.
by lychee-hero
12 Comments
This is a beauty!
Looks very smashable 👌
I dig it.
I’m going to because then I if cheese if zawongo.
in totally stealing this recipe, looks amazing.
Could have fooled me. Looks like you’ve been doing this professionally.
Good looking pie!
Looks lovely
Looks nice!
But Using “etc.” In the Title when there is one word missing to complete the phrase is annoying me 😀
I’d be all over that.
You are doing great. This looks fabulous.
Sauce to cheese ratio looks great, I’d be proud