Monday Morning Open thread: 11/1/2021
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Welcome to this’s weeks Wordloaf Monday Morning Open Thread. Today is November 1, which means that Pizzember, our 2nd annual month of pizza content, is underway. So let’s use this open thread to talk about the state of our pies.
What pizzas—doughs, recipes, topping combos, etc.—are you making regularly at home, and how are they?
What pizza recipes/styles would you like to learn to make at home?
—Andrew
Usually every other week I’ll make either: Andrew’s yeasted NY-style, Kenji Lopez-Alt’s yeasted sheet pan, or the bar pie by the notorious PIE on Instagram. All veggie toppings - my daughter loves black olives so I’ll usually do one of those with tomato sauce, then maybe a plain cheese with tomato sauce and then maybe one with shallots or mushrooms on a white pie with cream for the sauce. In summertime I’ll shred, salt and drain/squeeze dry a few zucchini/summer squash and mix that with the cheese (h/t smitten kitchen). In the wintertime I might f around and shred some Brussels sprouts and throw them on a white pie. This past Saturday night I slinged out six bar style pies for a pumpkin carving party in my backyard.
Something I’ve always wondered is the best way to scale pizza recipes for different-diameter pies. I’ve tried adjusting the amount of flour based on the ratio of the surface area of the pie called for by the recipe and the surface area of the pie I want to make but it always feels like I have more dough than I need after scaling. Anyone have any tips?
I make pizza dough with the 24-48hr dough recipe from Ken Forkish. Toppings change, but less is more. I’m enjoying thinly sliced red onion and anchovies.