u/Corarril

Well, a few things came up today and I wasn’t able to get to baking pizzas until a few hours later than I’d planned. In that time my dough definitely over proofed a bit. The first pizza ended up tearing in the oven, and just was kind of a mess. For the second pizza I decided to try using a screen, which is something I haven’t done before in my Arc XL. Well this pizza ended up being absolutely fantastic. I took it off the screen about 4 minutes into the cook and finished it off on the deck. I might have to start using screens more often for making NY style pizzas in my Gozney.

I should add that this is my imitation of the Truffle Shuffle (add bacon) from Double Mountain Brewing in Hood River, Oregon. I’m using a 61% hydration 72 hour NY style dough I’ve been playing around with. The original is more of a New Haven style.

Saw this earlier today heading up Webster pass. Honestly unbelievable considering there are plenty of areas to park less than half a mile ahead of this by the water crossing. I was expecting to see a Texas plate, but sadly it was a CO plate.

Still baking away trying to nail my NY style recipe. Dropped the hydration a bit this week and I think it’s the best yet.

I took my Land Cruiser in for service last Friday and the dealership made me an offer that was tough to refuse. I told them I would only part with it if I could find something equally as special, like a Trailhunter. They managed to find one that also happened to be in a color I’m very fond of, and so today I said goodbye to my wonderful Land Cruiser for something similar, but different. We’re a long time Toyota family, but this is my first Tacoma (and first pickup!), looking forward to getting this thing dirty very soon.

My wife volunteered me to make pizza for a kids movie night at our friend’s house. Pretty damn happy with the results, and the parents and kids absolutely demolished all of it in about 15 minutes.

This was a 72 hour cold ferment, 64% hydration dough, with olive oil and sugar. Baked in my ArcXL at 650-700°.

63% hydration
50/50 King Arthur bread flour and Sunrise Mills Heritage pizza flour
3 day cold ferment
Cooked around 800° in my Gozney ArcXL

The idea for this fontina, potato, olive oil, and rosemary maldon salt pizza shamelessly stolen from Thomas Straker. Absolutely delicious combo, will definitely go into the rotation.