Another Sunday pizza night with friends. Colette, Alex, Ben (9) and Leo (11) came over.
This is the one that broke in the middle! It was still good!
I kind of knew it was too thin in the middle when I put it in the oven, but was expecting the crust to cook fast enough that it wouldn’t tear. Whoops, it did. It was not as big a deal as I thought it would be, though. This first one was the Basic Pizza Dough (NY style with bread flour and olive oil) made two days before. Brought it out of the fridge 4-5 hours before shaping and it was much easier at a warmer temperature to stretch out.
These all used Rao’s marinara sauce and scamorza cheese (from Eataly).
The oven preheated for about 40 minutes on high and the stone was about 750F when I launched it in. then turned the heat down to low to cook/rotate for about five minutes.
We had to burn off the cheese! We turned up the heat to high to burn off the cheese and sauce and after a few minutes, it was pretty much gone. Probably harder to get the melted cheese off the peel, really.
The first cheese pizza was gone before Flint was able to climb out of the tree! So a half-and-half was necessary. This was the Neapolitan style dough from the Ooni site (00 flour, instant yeast, added 1 T olive oil because I can’t not change something). These ended up smaller because the dough balls were smaller and I probably need more practice stretching. Pepperoni was Whole Foods brand uncured pepperoni and got nice and crispy!
Back to the NY style crust. It was great! The stone was very hot by now (800F) and we got a crispy bottom and perfect pepperoni cups.
We made a third pepperoni and onion (not pictured) and also a salad with mandarinquats and radishes and then everyone was very full and done.