u/iheartbicycles

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.

I did some experimenting today outside of my regular XL NY pizzas. No toppings because it has to taste excellent asa 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.

We had a pizza party for the neighborhood kids so I played the hits. 20" pepperoni, 20" cheese and some bread sticks. 62% hydration with a 72 hour cold ferment on all of them. Only had time to photograph this one!