Pizz of Art posts
Posts: 25
Files: 25
Penne Alla Vodka Pizza (Shells)
-Add 2 cups vodka sauce and some pasta to pan. Stir and once warm remove from heat-Stretch dough and add pasta and sauce mixture-Add about 3/4lb of freshly shredded low moisture whole milk mozzarella-Add olive oil to crust and center (optional)-Bake following "NY Direct" or "NY Easy"...
Vodka Sauce Recipe (no vodka)
Ingredients:28oz can Whole Peeled Tomatoes1/2 Small Onion finely chopped2 Cloves Garlic crushed1tbsp Parsley finely choppedSalt to tasteRed Pepper Flakes to taste1 tbsp Olive Oil1/4 cup Heavy Whipping CreamDirections:-Heat oil in pan. Add onion and sauté until soft (dust onion with salt)-Add garlic...
Buffalo Chicken Pizza
1-2 chicken breasts cubed (I use plant based alternatives, QUORN brand is my favorite)3-4 tbsp butter 16oz whole milk low moisture mozzarella brick (shred yourself)Blue cheese or Ranch dressing for dipping (optional)Warning: this pizza is HEAVY and loaded with grease. I suggest eating these infreque...
Sicilian Square
Pizza on the go? Try out a pan pizza🟥Use half a batch of my same day dough recipe -535g dough ball in a 9x16” pan1. Rest dough ball 1hr in greased pan covered2. Poke stretch like a focaccia bread3. Rest another hour covered4. Form crust and pull corners to fit pan5. Bake at 500-550F for 12min...
How to Fix a Wide Launch
Quick tip for you. This happens pretty often especially if your dough ball is on the warmer side and stretches quickly. I’ve saved much more dangerous looking launches than this so no worries if your launch is a little inaccurate🍕❤️🔥
Grandma Sicilian part II
Rest and bake times:1hr rest as ball in pan (535-550g ball)1hr rest after semi-stretchShape crustBake 10min at 550FBroil on top rack for 3minGarnish with fresh basil and crushed garlic with extra virgin olive oil
Grandma Sicilian part I
Rest and bake times:1hr rest as ball in pan (535-550g ball)1hr rest after semi-stretchShape crustBake 10min at 550FBroil on top rack for 3min
Marinara Recipe
Ingredients:1/2 medium onion diced1/4tsp salt3-4 cloves crushed garlic1/2tsp italian seasoningPinch of crushed red pepper flakes15oz can tomato sauce (check if it’s salted before seasoning)28oz can certified San Marzano tomatoes crushed by hand1/4cup water
Home Oven Margherita part II
275-280g dough ball 70% hydration dough (spelt flour modification is great here)Sauce:28oz can Certified San Marzano Tomatoes 2g saltCrush by hand onlyBuffalo Mozzarella or high quality fresh Mozzarella (my favorite brands I find at my grocery stores are BUF and Murray’s)Baking times:Preheat steel...
Home Oven Margherita part I
275-280g dough ball 70% hydration dough (spelt flour modification is great here)Sauce:28oz can Certified San Marzano Tomatoes 2g saltCrush by hand onlyBuffalo Mozzarella or high quality fresh Mozzarella (my favorite brands I find at my grocery stores are BUF and Murray’s)Baking times:Preheat steel...
Perforated Peels
I got this perforated pizza peel off Amazon. After trying a few brands in this price range, this one by TKC is my favorite, it’s very thin and sturdy👌
Dough Recipe 70%
Poolish Starter- 100g Caputo 00 100g water 1/2tsp yeastDough:190 Caputo 00382g King Arthur bread flour(The pizza shown is 300g bread flour 82g spelt flour)370g water15g salt
Add This To Your Dough
Give your crust a little upgrade with some whole grains. Try experimenting with different varieties too👌
Launch Tips: NY Style
Practice the motion with the screen and then with a couple of marinara pies so you don’t need to worry about wasting expensive ingredients like cheese and toppings (If it comes out great top it with some cold burrata cheese to go from practice pizza to fancy pizza😂) Also, the more toppings you ...
Sticky Dough? Try This!
A little help for sticky dough👍
NY Style Dough Recipe 60%
NY Style Dough Recipe (60% Hydration):Poolish Starter:100g 00 flour100g cool tap water1/4tsp yeastDough:190g 00 pizza flour ( I use Caputo Red bag)15g salt303g cool tap water382g bread flour (I use King Arthur)Rest times: 6hr Room temp fermentation 1-7 days cold fermentation (I usually do 3-5 days)2...
Poolish Starter
Poolish Recipe:100g 00 pizza flour (I use caputo red bag)1/4tsp active dry yeast100g water (I use cool tap water)I usually let it ferment overnight and make dough in the morning👍🍕
NY Style Direct
NY Cheese🥲❤️I preheated my steel on the second from the top rack until it reached 550F. No need to preheat for an hour because the steel doesn’t need to be as hot when launching the pie directly to the surface.
Why 2 Steels?
Another way to solve this is to make smaller pizzas so that the diameter of the crust is smaller than the diameter of your broiler. But if you’re like me and want a big pie this is a bulletproof technique to balance out the temperature during your bake🍕✨
New York Style🏆 (EASY)
-preheat for an hour at max temp(my oven’s is 550F) until your steel reaches 600F (or close to it)-7min on screen on the baking steel on the bottom rack-30s to 1min directly on baking steel on bottom rack-back on the screen to broil on the 2nd rack from the top. Broil for a couple mins max so you ...
Pizza Sauce Recipe
- 786g crushed tomato (28oz can)- 2g salt- 30g EVOO- 1g red pepper flakes- 4g brown sugar
How to Stretch Dough
Really coat that dough ball in flour before you start. If you plan to make pizza often, get a storable bowl with a lid and fill it with flour just for dunking your dough. (I need to get one too)
How to Ball Dough
If you’re making multiple pizzas you can let your dough balls rest on a cookie sheet (cover will plastic wrap and a moist towel) or stackable dough boxes! Remember: DON’T OIL OR FLOUR THE RESTING SURFACE, it will cause clumps of flour to form on your dough
Pizza Tools
All of these tools can be found on amazon except for the Baking Steels which can be found through the link in my bioTOOLS:Baking SteelDough ScraperPizza Screens (I recommend 16” to start)Pizza PeelsInfrared Thermometer (erikhill tools)Pizza Tray (16-18”)Pizza cutter
Easy Same Day Dough Recipe
Ingredients:290g / 2 cups 00 pizza flour6g / 1/2 tsp active dry yeast15g / 2 tsp salt403g / 2 cups cool water (60% hydration)382g / 2 heaping cups Bread Flour (about 2.5cups)Rest times:6hr room temperature after mix60-90min room temperature after ballingReady to bake!
