(A rare same-day Wordloaf pizza recipe!)
Thanks, Andrew! I was about to make Dan Richer's Joy of Pizza pan, but that can wait! Is it really only 180g/6oz of cheese on top? There’s a ton of oil in the dough, pan, and on top; I’m just used to a Sicilian this size using 12 ounces or more of cheese. Any recommendations for handling toppings (over/under cheese, etc.)?
Looks terrific. Can’t wait for class to begin. Small typo: “30 honey (5%)” should be “30g”. Easy enough to figure out, of course.
Thank you Andrew for the recipe...can't wait to try it. Have you attempted to make with your SD starter instead of dry yeast? I really don't use conventional yeast and wondered if you have any thoughts around using starter? I understand that the timeline would for sure be different. Thanks!
Couple quick questions:
1) are those tomato sauce measurements for honey and salt before or after taking half the can?
2) have you ever had luck making square-type pies in the Ooni? I know Miriam Weiskind has talked about par-bakes in the home oven then finishing in the Ooni.
OMG, the shots in that video. All the heart-eye emojis. This is very exciting.
Looks great, excited to try it. To make 2 half sheet pans worth would you suggest making one large batch of dough and split it in half, or make 2 separate bowls of dough?
Thanks, Andrew! If we use KAF AP flour, can/should we add some vital wheat gluten? If so, roughly how much?
Oh man! Not a New-Englander but that looks amazing! It’s going on the list. Thanks for sharing, Andrew!
I have been a slab fan for years! I moved about an hour South so am thrilled to be learning to make it at home! 😀
Made this today in between Thanksgiving prep and it was excellent—the whole family loved it. One question, what salt do you use? I use Diamond Kosher (working on that, Ms. Kennedy) and felt the finished product needed a little more salt. Though maybe it was the cheap bagged cheese my mother bought because I didn’t want to go to a supermarket today. 😀 Honestly, a very minor quibble. This was the best pan pizza recipe I’ve ever made. Thank you!
Andrew, do you recommend taking the pizza it off the pan for the 5 min rest after baking?
Made a half batch on a quarter sheet this afternoon/this evening and it came out great. Checked on it early but I ended up using the full bake time, thinking this is a pizza timing thing doesn’t really need adjustment within a reasonable deviation.
Never had the original but this makes me want to head to NE!
Made this today and the recipe is rock solid. Came out exactly as described. Thanks!
Oh, my, that's excellent! I'm all about the bread, and this pizza pushes all my happy buttons! I'm so glad you updated the index and I spotted this one. I hadn't gotten around to making it yet and forgot about it. I didn't have semolina, but I'll put it on my watch list for the next time.
Made this again today with my friend Vera. It was as great as it was the day we made it after your class in November. A super dough leading to a super pizza in other words. We're wondering, though, if there's a typo in the directions. The timeline says 4h total time. But in the directions it takes an hour + to go from start to the end of the waiting period after adding the salt. Then the directions call for a bulk fermentation of about 3.5 hours, which would have the total time come in at around 5 hours. Shouldn't the bulk fermentation be written as 2.5 hours? That's certainly the way it looks in the timeline.
This was absolutely fantastic. I used Miyoko's liquid pizza cheese and agave for honey to make it vegan, and man, no complaints here.