November 17, 2022 - 5:26pm
The quintessential New York Street slice.
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The quintessential New York Street slice.
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The Fresh Loaf
A Community of Amateur Bakers and Artisan Bread Enthusiasts.
One might think you've done this before ;-)
Once or twice. Smile...
Glad to see you haven’t lost your touch with the NY pizza pie.
I am looking forward to some crispy crust this weekend. Now that winter is here my outside oven Neapolitan pizza mode gives way to inside oven style NY, Chicago, Detroit it’s all the same street. Speaking of trucking when are you headed to AZ?
Don
My wife already made the move west with the furry/feathered family members. Leaving me all alone here in NYC. I have to be honest, this dunting move coupled with being alone with my thoughts is proving to be hard. Some days are better than others, but anxiety is high, in the danger zone even. The smart thing I did do is leave the Bosch mixer to pack up last. Baking therapy is a big help. Every step closer to being "Done" is a little less of a load on my mind. After some trouble, I was able to get my big brother Mario's (RIP) Corvette to Copper Basin safe and sound.
Pizza always helps plus you will soon be toolin’ around in the vette, through the desert with the top down!
You haven’t lost your touch with pies Will. Enjoy your winter in AZ when you finally get there. We’re enjoying the warmth of Florida so far.
Benny
You're in Florida? I hope you got to see the night launch a few days ago. It was awesome! As for warm, well I'd be warmer if I had a pizza like the one in Pie King's picture. Anything below 70F is cold to my Florida toes. Actually we need a decent pizza place, so maybe the Pie King could convince his wife to move here? Our local pizza place makes Dominoes look gourmet. Enjoy your visit!
Yes we’re in Fort Lauderdale Florida for a six week vacation. We head home just before Christmas and then head back down for 10 weeks at the end of January again. Semiretirement is great so far. I didn’t think to look for the night launch, I have to admit that I wasn’t keeping up with the news around that and didn’t know it was happening. Where are you in Florida?
Benny
I'm on the east coast, not far from NASA. It's pretty quiet around here, unless there's a launch. I don't know if you would've seen the launch from Ft Lauderdale though.
Ah OK I’d be surprised if the launch could be seen from this far south. Must have been quite the sight!
Making your own pie can be super easy. The only things you really need (if you like thin crust pies and want it to be super easy) would be a $50 1/4" steel plate (super easy to season yourself in your oven with oil), parchment paper (aluminum foil works too), and a Peel.
Water, flour, salt, yeast (and maybe some olive oil), and you're good to go (King Arthurs Bread Flour is a good place to start). Just mix the dough, put it in your fridge and use it for pizza any time in the next 3 or 4 days. YUM.
Take it out of the fridge an hour or two before you want pizza, preheat your oven to it's highest temperature and you've got pizza 5 or 6 minutes after you stick it in the oven.
I have a Panasonic Bread machine that can Pizza dough in 45 minutes and can literally start my dough at 5PM and be eating Pizza at 6PM - faster than delivery.
The pizza looks great, but why are your pepperoni so dark? The crust looks perfect, so I am surprised to see burnt pepperoni. I looked at your post history, a Greek making Sicilian pizza? That is an awesome combo. My grandmother was Sicilian and honestly I don't think I can tell the difference between a Greek or a Sicilian. Both are boisterous and great cooks. :)
Sugar Pie, Not Greek at all. In fact, The Island of Malta is only a short swim away from the shores of Sicily! Regarding the pepperoni, not burned at all, more a function of my poor photography skills. All that being said, tonight's pie is truly a masterpiece in its own right! Smile...
Your pies are amazing in all aspects. My wife bought me an Oni last year and I’m not even close to getting it down pat yet. I’m sure once you get on the road and reach your new home you’ll be impressing your new neighbors with your NY pies in no time.
Since I've been in a pizza joint, I don't remember what their pizza tastes like. It can be so quick and easy to make it at home, certainly quicker than waiting for delivery. I found the comment about the pepperoni funny since my wife only likes it when it's charred enough to be crispy (I use the huge 3" Hormel pepperoni paper-thin slices)
Are you using a stone or steel? I've found the only way to duplicate the firm crust on a thin-crust pizza is with seasoned steel on the bottom shelf of a 500+ degree oven. I like a stone for freestyle loaves.
Very nice looking pie!
Steel for pizza. There is nothing better.
Would it be this one?
https://www.amazon.com/Baking-Steel-Original-Ultra-Conductive/dp/B00N205G22/ref=sr_1_20?keywords=steel%2Bpizza%2Bstone&qid=1669069726&sr=8-20&ufe=app_...
If not, could your recommend a brand and size-round or rectangular?
Mine is16" in diameter. I wanted something 18X18. However, I could not find anything that size that was not custom-made. That being said utilizing an 18" pizza screen I have been making 18" pies on this steel with very good results. I don't remember how much I paid for it. I have had it for more than a few years now. Fyi the round may be discontinued.
I just bought 1/4" steel from eBay, scrubbed it down and seasoned it like cast iron in my oven @ 500F. Alot cheaper than the preseason ones. I think square is best.
Thank you both for your advice! My nearly 50 yr old stone is cracked and so a new one is in order. :)