And the verdict on @bradkaplan’s pies is a complete success. The sausage and giardiniera was particularly sensational.
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Highly recommend this recipe. I followed it pretty much exactly both times I’ve made these. We did the featured sausage and giardinera this time, plus one with anchovies (great but SALTY), and one with mushrooms and onion (very nice, but not the same WOW factor). I’ve done a four day slow ferment both times, then 24+ hrs of “curing” out in the open.
4 Likes
I followed Kenji’s video exactly and made the dough for this late last week and plan to do my first pie early this week. I got the same giardiniera online, but I have a feeling I won’t be a fan of it. Pickled vegetables on pizza doesn’t sound appetizing to me, to but I’ll give the first one a try (plain cheese is my go to). Got some really nice pork for the sausage. Also, my pizza stone is 12 inches, so if my math is correct, with 496.5 grams of dough, I’ll get two 12" and one just shy of 10". Really looking forward to this. I haven’t had pizza forever.