so I'm working on some alterations to my standard pizza dough I've been using for the past 20+ years, just trying to up the game. Also separating into a high temp outdoor Neapolitan style dough for 800+ degrees baking as well a lower temp 550 degree indoor NY style. Did a goodly bit of poking around & found some formats that looked good. With my girlfriend over for the weekend I did test batch 6 of the high temp '00' flour dough yesterday outside, and my first test batch of the indoor AP flour NY style in the kitchen today. Both came out very tasty, the Neapolitan in particular as I've been ironing out the bugs for the past few weeks, though for a first run of the NY version I think it was pretty respectable.
To the indoor end I picked up a new baking steel for the kitchen, I've heard a lot about them over the years but I have a few stones I've been using forever so it always seemed duplicative. I finally caved & grabbed the baking steel because I've just heard from too many sources that it's a better heat conductor than the stone. They generally run around $80-$100 online which seemed a bit ridiculous, but I ended up finding one on Amazon for $25, just straight up 16x16x1/4 inch thick, no frills, no logos, just a cheap hunk of steel, which by the way is a bit larger than most others which seem to mostly be 16x14 which limits you to a 14 inch pie - I'd prefer a full 16 inch banger so this was a no-brainer.
Anyway here are a few shots of the experiments:
First off we squeeze the tomatoes for the sauce
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first Neapolitan in the pizza furnace, didn't have the temp up long enough so it took nearly a full 2 minutes to finish
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finished Neapolitan, just plain tomato sauce, basil, fresh mozzarella & a bit of pepperoni
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along side a Lancaster Brewery Shoo Fly Pie Porter
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and today's NY, used the same sauce along with a 50/50 mixture of dry whole milk mozzarella and part skim mozzarella, and a pinch of salt. This peel is a full 16 so the pie stretched to the edge yields a full large pie
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this was after 6 minutes on the steel, probably should've left it another minute but it was absolutely delicious nonetheless
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then the second NY pie, same as the other with the roni, left this one in 8 minutes & got a bit better color
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some decent leoparding for an indoor pie, I attribute this to the steel
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now that baking season has begun in earnest, we'll be expanding the experiments. There are a few variations I want to try as well as a few regional variations I'd like to take a run at like New Haven pizza and there's another local (Delaware) place that uses cheddar in place of mozzarella with the sauce on top. The possibilities are endless. Pizza is life
Sounds and looks amazing, I love pizza and those look delicious….well done.