Started the dough at 11. Threw it into the oven with the pilot light on. Just that bulb. With the carbon steel pan. But half way pulled the dough to be in a chiller environment, kneaded it 2 times a lot, 1 light, and then I stretched it into a form for the (warmed) pan. And then I let it rest again before I laid out any ingredients.
I had the sauce on standby from a previous pizza sauce batch.. Standard brick old cheddar and mozz cheese mix, 350g I’d say, with spicy Genoa chopped/cubed 250g or so.
Oven at 385F, 35min, and then low broil on a far rack for 4-5min.
Edit: oh and a cornmeal layer at the bottom, set in via a smatter layer of olive oil.
5 Comments
Shoot, honey! That looks pretty damn good.
This looks so bready and delicious.
So, just some comments
Started the dough at 11. Threw it into the oven with the pilot light on. Just that bulb. With the carbon steel pan. But half way pulled the dough to be in a chiller environment, kneaded it 2 times a lot, 1 light, and then I stretched it into a form for the (warmed) pan. And then I let it rest again before I laid out any ingredients.
I had the sauce on standby from a previous pizza sauce batch.. Standard brick old cheddar and mozz cheese mix, 350g I’d say, with spicy Genoa chopped/cubed 250g or so.
Oven at 385F, 35min, and then low broil on a far rack for 4-5min.
Edit: oh and a cornmeal layer at the bottom, set in via a smatter layer of olive oil.
Damn Gina
Looks amazing 🤤