u/iheartbicycles

Sunday night sausage pie. Ended up being an experiment I didn't intend to do. A busy Saturday meant I forgot to take the dough out so I had to leave it in for another day. My normal 72 hour cold ferment turned to 96 hours. Does it improve flavor or texture? No, no it doesn't (at least for me). But it's good to know that it works just the same!

20" NY Style hot Italian sausage pizza

96 hour cold ferment

800 gram dough ball

62% hydration

0.2% IDY

Another big pizza for Saturday night dinner. This one turned out really good, though a bit on the heavy side (there's almost a pound meat on this thing).

72 hour cold ferment for this XL 20" NY style cheese pizza. Still perfecting the sauce but it's getting closer.

72 hour cold ferment for this XL 20" NY style cheese pizza. Still perfecting the sauce but it's getting closer.

Pizza with a homemade vodka sauce and diced mozzarella cheese on a 62% hydration 72 hour cold fermented dough.

Pizza with a homemade vodka sauce and diced mozzarella cheese on a 62% hydration 72 hour cold fermented dough.

This might be my best plain pie yet. I adjusted my dough recipe a tad, blitzed the tomato sauce to smooth it out a little more, but mostly I bought fresh yeast! I buy my ingredients from a restaurant supply store, and as a home pizza maker it takes quite a while to use 1 lb of instant dry yeast when you're only using a gram or two at a time. I realized lately my rise has been less than impressive so threw out my old yeast and bought new. See the last slide for the effect!

This might be my best plain pie yet. I adjusted my dough recipe a tad, blitzed the tomato sauce to smooth it out a little more, but mostly I bought fresh yeast! buy my ingredients from a restaurant supply store, and as a home pizza maker it takes quite a while to use 1 lb of instant dry yeast when you're only using a gram or two at a time. I realized lately my rise has been less than impressive so threw out my old yeast and bought new. See the last slide for the effect!

I had an extra dough ball so I made a pizza for my neighbor. 18" NY style with hot Italian sausage, onions, and basil. 62% hydration 72 hour cold ferment.

I had an extra dough ball so I made a pizza for my neighbor. 18" NY style with hot Italian sausage, onions, and basil. 62% hydration 72 hour cold ferment.

Another from my small pizza experiments. Thinly sliced onions and salted red potatoes on a basic white base. It tasted surprisingly good but needed color somewhere.

Another from my small pizza experiments. Thinly sliced onions and salted red potatoes on a basic white base. It tasted surprisingly good but needed color somewhere.

Normally I make giant pizzas but last night I made some tiny ones to experiment. Here's one that turned out particularly well. White base with thinly sliced peaches and blue cheese. 70% hydration dough.

Seems to be all I'm making these days, but it's what people keep requesting when it's pizza night!

Seems to be all I'm making these days, but it's what people keep requesting when it's pizza night!

Extra large pizza just for me! 20" NY Style natural casing pepperoni and chopped jalapeño.

Extra large pizza just for me! 20" Style natural casing pepperoni and chopped jalapeño.

I did some experimenting today outside of my regular XL NY pizzas. No toppings because it has to taste excellent as a plain pizza before I can put it into the rotation. 70% hydration 72 hour cold ferment. Launched around 750, maybe 5 minutes total? It ended up tasting weirdly nostalgic. Like Chuck e Cheese but with really good ingredients? It was tasty but not enough to knock my current recipe off the top spot.