u/js123607

I've been experimenting with different doughs/styles recently, but today I went back to my favorite style that really got me into making pizza: South Shore bar pies.

The first one was calabrese salami and sauce on top. I did a combination of whole thin slices under the cheese, then some diced up chunks on top with the sauce. Really good, the crust texture came out perfect.

Second one was nduja and white onions, also really good but I had a thin in the middle that left it a little uneven/floppy. Still tasted great though and it got the best frico I've had on any of my bar pies.

Home oven, two day cold ferment then balled up the night before. I cooked them at 550F for about 10 min in a 16" Lloyd pan then finish another 2-3 minutes directly on the baking steel.

Got a new baking steel and been dialing in my process. Cook is getting better but still need to work on my launching. The pepperoni and sport pepper one got a little lopsided because I launched over the edge. This new steel is bigger and square, so I need some more practice launching 16" pies.

First pie is a new topping combo I'm calling The 3GP: Gouda, Garlic, Green Olives, and Prosciutto. There's normal mozzarella as well, about 50/50 with the Gouda. It's a white pizza, I used olive oil and some dried herbs for the sauce.

65% hydration dough, 48hr bulk ferment, baked in a 550F home oven.

Got myself a Baking Steel for an early birthday gift and tried some simple pies for a test run. I've only used stones up to now.

I've been doing Bar Pies in a pan lately so my launching skills were a bit rusty, and the broiler got away from me on the pepperoni one, but I think overall they turned out pretty solid.

I definitely noticed the increased "lift" on the crust, much more airy and light with the same 65% dough I usually use for my NY-ish pizzas. Looking forward to stretching these to a full 16" and see how it goes.

I wasn't sure the steel would live up to the hype, but so far I'd say it's a noticable difference and totally worth it.

Turned this weeks leftovers into a pizza. Chicken adobo and refried beans under the cheese, topped with fresh jalapenos then baked. Finished with a drizzle of Valentina's hot sauce (the black label is my favorite).

I did a light base of my normal crushed tomato sauce then the chicken right on top so the sauce from the chicken could melt in.

For the beans I treated it like when I put loose sausage on a pizza: little nickel to quarter sized blobs instead of an even spread layer. I really like this because when you hit some beans in a bite, it really popped.

I think next time I would consider some white onion and/or cilantro post-bake. But I didn't want it to get too busy.

Home oven, 550*F, 65% hydration, 48hr cold ferment. Started it in a 16" Lloyd pan because the toppings were dense, made for a tough launch from a peel. Then removed it from the pan and finished directly on stone.

Had some leftover arugula from the week so tried my hand at making pesto. Then I had leftover pesto and I figured the best way to use it up was with some sausage and onion on a pizza.

Home oven, 550*F, 65% hydration dough with 48hr cold ferment.