@seans_pizza: I did this series out of laziness. I wanted to make three different styles but only one dough. I still wanted each one to stand on its own, and honestly, they all surprised me with how good they came out. This is part 2 of my 3 different style pizzas using one dough recipe. This one is a New York-ish style, cold fermented in bulk for 72 hours, then balled up about 5 hours before baking to make larger pizzas around 15 to 16 inches, about 450 grams each. For the base, I used one can of whole peeled tomatoes with just salt and pepper. I like to add the herbs later on the pizza. I use a hand wand to blend the tomatoes right in the can, super easy. I shredded my own whole milk, low-moisture mozzarella for this one. You can use par baked or raw sausage. Since this was a longer bake, I went with raw because it adds tons of flavor. I also added some sliced raw onions, dry Sicilian oregano, and a nice drizzle of olive oil. Finished it all with a good amount of Parmigiano Reggiano. For the bake, I used the Arc XL. The stone was around 750°F. I launched the pizza and kept it on high for less than 60 seconds for a good oven spring, then turned it to low while rotating to get an even bottom bake. If you’re using a home oven, set it up with baking steel. Preheat for at least 45 minutes at the highest temperature your oven can go, then launch the pizza and finish it under the broiler for that extra color and crisp. Follow along for day 3, the New Haven-ish style. #pizza #pizzarecipe #dough

Sean’s Pizza

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Thursday 09 October 2025 13:13:39 GMT