Back on the pizza train

Choo choo!

Hadn’t made pizza in, like, forever. This one’s with New York style crust from Peter Reinhart’s American Pie, fermented overnight. Topped with green olives and spicy salami.

On the bike ride home, I considered my limitations, size wise. My pizza steel is 14×16″. My peel is 13″ wide. So 13″ is my pizza diameter limit. The pizza above used 9.5 oz of dough. Stretched to that limit, it was a pretty good thickness for NY style. 

Finally, the cooking: I’ve been dissatisfied with my Neapolitan crusts being too cracker-like from, I assume, spending too long in the oven. For tonight’s pies, I put the rack with the steel in the upper middle position. I baked them four minutes and then switched on the broiler until spots had charred. That’s a little finicky, but I liked the result: lightly charred but still foldable.


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2 comments on “Back on the pizza train”

  1. Aaron 8 September, 2016 at 2:33 am

    Love proving dough overnight. Absolutely the best pizza dough I have made is the slow, overnight, refrigerated brew. Well worth the wait.

  2. Linda Garces 3 November, 2016 at 1:19 pm

    I always enjoy eating the pizzas you make. Thank you for all the work and thought you put into the process.

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