I have been taking a break from the outdoor pizza oven and Neapolitan style pizza for a bit to try my hand at indoor NY pizzas. I would provide a recipe, but I am genuinely considering opening a pizza shop or a side gig with pizza on the weekends or something. I would call it Freedom Pizza or American Pizza. Something patriotic with a lot of tributes to Medal of Honor recipients and each branch of the service. I wanted to share some pictures of some of my experiments to gain some honest feedback. Harsh is fine with valid merits. I have tough skin.
I have been conducting several experiments from temperature and time to ingredient proportions and hydration rates. The pizzas I make are 16", but I will begin 18" this weekend and update everyone.
These pies have cornmeal on them, and they are cooked on screens instead of a stone or steel. I actually think I prefer flour only instead of cornmeal. What do you think? I mainly only do cheese right now to minimize variables while experimenting, but one mushroom and olive snuck in. I will say frying the toppings and herbs separate from the pizza gives a better crunch and enhanced flavor.
ENJOY
I have been conducting several experiments from temperature and time to ingredient proportions and hydration rates. The pizzas I make are 16", but I will begin 18" this weekend and update everyone.
These pies have cornmeal on them, and they are cooked on screens instead of a stone or steel. I actually think I prefer flour only instead of cornmeal. What do you think? I mainly only do cheese right now to minimize variables while experimenting, but one mushroom and olive snuck in. I will say frying the toppings and herbs separate from the pizza gives a better crunch and enhanced flavor.
ENJOY
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