BigFrank
Forbidden Chicharron
Be right over!Third attempt at Detroit style. Just need to work on popping some bubbles before baking. There is pepperoni under the cheese. The pepperoni on top was what was left and added half way through baking.
Pizza Pizza
- Thread starter Kbergen28
- Start date
Half spin-art dip pizza, half cubano pizza. All mine
BigFrank
Forbidden Chicharron
New pizza place in my hood. My wife has been stalking Mooney’s Pizza for the last year on Insta. She passes by this place on her commute and watched them renovate an old diner. The crust was lights out! Pepperoni cups made for a bit of a grease bomb but I think that’s to be expected?? We also had a ragú and ricotta foam. Great stuff, will be back.
theLostWizard
🧙♂️
I also made some pizzas last night. Really liked this dough at 68% hydro and a two day ferment.
Last one is a top 3 pie for me. Homemade sauce, Cowgirl Creamery Mt Tam, Tillamook mozz, green onions, microgreens, Kalamata olives, and prosciutto.
Last one is a top 3 pie for me. Homemade sauce, Cowgirl Creamery Mt Tam, Tillamook mozz, green onions, microgreens, Kalamata olives, and prosciutto.
Those look great. You make them in a real pizza oven right? An Ooni or some other brand?I also made some pizzas last night. Really liked this dough at 68% hydro and a two day ferment.
Last one is a top 3 pie for me. Homemade sauce, Cowgirl Creamery Mt Tam, Tillamook mozz, green onions, microgreens, Kalamata olives, and prosciutto.
theLostWizard
🧙♂️
Haven’t used my ooni in a bit, but over the summer switched to a Gozney Arc XL.
That's still something that probably runs 800 - 1000 degrees right? Different than cooking in a 525 oven for sure.
theLostWizard
🧙♂️
Honestly would love a deck oven to cook pies at 625-650. Home ovens with a pizza steel works great too, all depends on what you want.
yeah absolutely. I can get good tasting pizza out of a 525 oven, but I can't get it to look like yours which looks 100% like real NY style. Some of that is definitely the dough but it's good enough for me too.
Guy from Buffalo is running a shop out of a ghost kitchen near my house. 3 day fermented dough that has wonderful structure and airiness.
The color blend on the cheese is all I need to see. I know that's good without even tasting it.
First trip to Piece in far too long, white pizza with tomatoes, roasted red peppers and artichoke hearts.