Did something a little bit different this time with my dough. I usually do 62.5% hydration. I bumped it up to 65% this time. I know it’s “cool” to mess around with higher hydration doughs, but I’ll be honest here — I prefer the 62.5% dough. You’ll see on some of the undercarriage shots that some holes developed in the bottom of my crust while cooking. I’ve not had that happen before, so I assume that has something to do with the higher hydration; maybe I just need to use more dough per pie as I increase the hydration … I dunno … I might keep playing with it.
A couple pepperoni and cheese for the kids.
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undercarriage
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Margherita
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happy with this level of doneness
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Sausage / red onion / bell pepper/ burrata
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Sausage / broccoli / olive
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Bianco Pie, with sliced grapes, red onion, truffle honey, and a bit of Pecorino grated on top
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Nobody else has made pizza in the last couple weeks? Okay …
Another round at our address:
Mushroom, Sausage, Bacon, & cheese (this one was basically using-up topping remnants)
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Margh
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Sausage, shallot confit
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Smoked duck breast, dehydrated red plum. red onion, arugula
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Indian (shrimp, lime pickle, garlic, red onion, toasted coconut, cilantro. Sauce was reduced coconut milk with curry leaf and a dash of reg. red pizza sauce)
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Brian, I know you know my struggle/hustle having kids around the same age as mine — what’s your pizza setup that allows you to pump out pies like that? I think my kids would have a blast doing pizzas at home, but time and investment in equipment is always a concern.
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Gozney Roccbox.
Built like a tank. It’s heavy. It also registers temps. around 1100 F if you’re not careful, so there are no issues with achieving a hot-enough temperature. My only real complaint is that I wish the opening were wider, but that’s not a big deal — doing a greater number of smaller pies is usually the way to go, anyways, as it’s fun to try different toppings combinations. If mine broke today I would replace it with the same thing. That’s for the cooking.
I make my own dough, and feel that’s essential for homemade pies (no buying premade crusts). Although you can, technically, use a dough that has fermented only for a few hours, overnight is far better. You will want to buy a tub (or two) for your doughballs — about $20 ea online or at a restaurant supply store. I’d be happy to send you the dough recipe I use, along with embedded links to certain products and video tutorials.
Homemade pizzas are a blast. You should do it. Just be forewarned: you may never go out for pizza again.
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Really, the best thing for us to do would be for me and my family to come your way with equipment in tow, or you guys come to us. Then you can see it all in action, and we can enjoy hanging together. Let’s talk behind the scenes — maybe sometime in early June.(?) 
I have an Gozney Arc XL and love it. Got it for the reasno you mentioned, the larger opening. just broke it out for the season on monday and made some pizza tues. I agree, for neo pizza a 24 hour ferment works great, assuming you use the proper flour. Love being able to cook a pizza in 60 seconds and have it look amazing. will post picts on my next cook. now thats its heating up outside, I move from NY style in the oven to the outside oven. getting a pizza steal for the indoor oven made a HUGE difference in my pizza making
john
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I’m seeing a number of pizza places opening up on Long Island touting sourdough pizza. I tried one place . It didn’t taste like traditional sourdough bread , but it was tasty. Felt much lighter too. Those are not my nails btw.
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Ha ha! No way - i take great care of my paws!!
$100 personal pizza ?? WTH??
Presumably because of the truffles and the caviar?
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I often find myself wondering whether pizza, like pretty much everything else, is simply better without tomatoes. Not that I don’t like tomatoes.
5 cheese with prosciutto, biquinho peppers and olive oil caviar.
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Sounds like you don’t like tomatoes, if you think everything is better without tomatoes!
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I do like them, particularly by themselves either as a salad or cooked dish, but they are a very domineering ingredient.
Everyone has their tastes and I know some people really find tomatoes repulsive. But this is an interesting take coming from the UK, where you are not likely to get many of the domineeringly-ripe tomatoes!
I don’t think pizza needs tomato sauce, but I also think tomatoes and tomato sauce can meld in so many directions, as exemplified by their appearance in the base of so many dishes.
Surprise! The best pizza in NYC is at this new Japanese restaurant
Another awful NY Post headline. It’s not a Japanese restaurant.
I am very curious and look forward to trying it. But assumed the lines would be crazy at the beginning, so perhaps later in the summer.
