There were times I actively tried to make this perfect NY-style pizza, it's funny that I'd do it by accident on a random Saturday night.

Better than the last post about the perfect NY style pizza?

GAC06 said:

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Better than the last post about the perfect NY style pizza?

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Believe it or not, yes.

I actually had mozzarella for this one (and of course ran out of pepperoni), but this one was perfect.

The dough I used in my previous post had cold fermented for 6 days, getting a perfect pie off a 2 hour rise was a shock.

Made my first wood-fired Neapolitan pepperoni



Used 00 flour and just water, salt, and yeast for dough ingredients.



Fairly happy with the leoparding on the dough although it wasn't perfect. I used only wood chips and wood blocks to heat the oven. If I had used a 250g ball instead of 350g, it probably would have taken only 1 minute to bake instead of 2. Noted for future attempts.







Made the mistake of putting it on my shaping pan after bringing it back inside, which resulted in small spots of flour on the bottom. Dusted it off and put it on the wood peel.



Crumb shot



It was like eating a soft pillowy cloud, perfect texture.

Using only wood can be a pain because it can take an hour to get the temp up to the 750+ temp you want to heat your stone, but it is worth it. I can see why people switched to the propane-powered Ooni ovens because of ease of use, but I'm too stubborn to do that.

Pizza fritta (fried pizza)





Fried pizza bites







Stuffed with a red and green bell peppers pulsed in a food processor with pepperoni, sauce, and mozzarella cheese. You can see the hopeful face of my pug in the corner there, hoping I'll share.

Have you experimented with steel vs stone? One of the things I like about a pizza stone is it can go 20-30 degrees higher than the oven temp.

Yes I have. The steel definitely gets hotter than stone.

Cowboy Curtis said:

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Yes I have. The steel definitely gets hotter than stone.

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Interesting. What would you say the variance from oven temp is? 30 degrees? 40 degrees?

Oven was set to 525. I shot the laser on the steel at 560

I've read ovens can be way off on temperature and you should calibrate with an internal thermometer. Maybe I should invest in one of those to confirm accuracy.

Cowboy Curtis said:

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I've read ovens can be way off on temperature and you should calibrate with an internal thermometer. Maybe I should invest in one of those to confirm accuracy.

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I trust the laser on my infrared thermometer

No pics, but did a day-off dough this morning for stromboli tonight. One pep, salami and cheese and one spinach, mushroom and onion. Turned out great.

I had an extra ball so I halved it and formed it into two 10" baking pans to try a Chicago-style for the first time. I did one plain cheese and one sausage, both with an extra chunky tomato sauce. They were good, but I had no idea how to time the cook. My exposed top edges were crispy AF after about 20 minutes but the bottom crust wasn't. I'll work on it and mix it in on occasion because the taste was great.

Did you parbake the crusts on the Chicago-style pizzas?

I did not. Is that the key?

Looking for some guidance...

I have a cheap Amazon pizza oven, propane fired. Burner across the back only.

It's gets plenty hot based on my infrared thermometer, but my pizza sticks to the stone and the part that is closest to the fire burns before I can get my peel under the dough to start turning.

Semolina seem to catch fire on the stone and make things worse.

Any tips?

Which dough do you use? I've not found one at HEB that I like, so curious on your experience.

HtownAg92 said:

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I did not. Is that the key?

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There are a lot of people who recommend parbaking the crust to create the 'shell', then you put in the toppings.

Bake time is usually 30 minutes remember you're doing it at a lower temperature.

While many pizzas are as hot as you can go, Chicago-style is typically at 425 or thereabouts.

Ezra Brooks said:

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Looking for some guidance...

I have a cheap Amazon pizza oven, propane fired. Burner across the back only.

It's gets plenty hot based on my infrared thermometer, but my pizza sticks to the stone and the part that is closest to the fire burns before I can get my peel under the dough to start turning.

Semolina seem to catch fire on the stone and make things worse.

Any tips?

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Have you tried using corn meal?

Just sprinkle it generously on your peel, it should slide right onto the stone and not stick. Attter that, it is just a matter of turning it.

If the stone temp is 750 or higher, remember that you turn it every 20 seconds.

Ezra Brooks said:

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Looking for some guidance...

I have a cheap Amazon pizza oven, propane fired. Burner across the back only.

It's gets plenty hot based on my infrared thermometer, but my pizza sticks to the stone and the part that is closest to the fire burns before I can get my peel under the dough to start turning.

Semolina seem to catch fire on the stone and make things worse.

Any tips?

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Turn the fire way down during your cook, at least to start. Let the stone do the work until you can turn it, then turn the flame up if you need to after the crust is set on the bottom.

pizza fritta

Big fan of the cast iron pizzas that we have done.

Gemignani's version?

Yes, as best as I could replicate.

Looks delicious. Napa Flats has a pizza with truffle, dates, red onion, and a similar glaze. I need to try and make it myself one day. Not sure what cheese they use though.

vmiaptetr said:

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Looks delicious. Napa Flats has a pizza with truffle, dates, red onion, and a similar glaze. I need to try and make it myself one day. Not sure what cheese they use though.

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I just used mozzarella

Looks good, how did it taste?

I always consider it a huge win when I convert overproofed dough into an edible pizza.

It was still good, just heavier than I would have liked.