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Good looking pies there! So is that thr sauce with about 10 ingredients that get microwaved for a couple minutes to rupture the cells and release the flavor without soaking or cooking for hours? That was my go-to recipe for several years. I've since simplified quite a bit, depending on what...

He said Evets was right. Damn, I don't hear THAT very often!;)

Yes, it depends on the style. I've tried different brands of 00 for neapolitan wood fired, but my fave is the Caputo "Pizzeria". For N.Y. style in the wfo I like "Occident", which is a mid level protein bread flour. I also use it for my Detroit style pies. For N.Y. style in the kitchen I like...

I like a longer fermented dough, usually at least two or three days fridge, but I've gone as long as a week or even a little longer with good results, for high gluten flours. I generally only use .25% IDY, so I believe that helps keep from over fermenting. After a few days the dough starts...

I buy it online from The Spice House. They are de-fleshed but there are seeds, however they are much smaller than regular pepper seeds. Also there seems to be some moisture left in them, as if not completely dehydrated. They seem so much fresher than the other. I've never had any mold or...

You've no doubt heard the name Aleppo in the news alot lately. I'd like to highly reccommend these pepper flakes from that region. I don't know if the supply is in danger or not but I just grabbed another half pound. So much better than your typical crushed red pepper. They have a wonderful...

Still looks pretty damned good to me!

That's cool. If you use plastic bags, you should use a coating of oil to keep from sticking. I use PAM olive oil spray. I you use tupperware, a light coating in the container is all you need. Have you been to Pizzamaking.com yet? If not, you should. On the home page click Resourses then Dough...

I can appreciate the desire for simplicity but if you leave it up to a machine you'll never get a feel for the dough. You might be surprised how little extra flour you need to make it manageable. I recommend using a scale and keeping track of whatever extra you add so you can easily duplicate...

Wet doughs can be hard to handle. One way is to not use a mixer but rather do a series of stretch and folds. Use water on your fingers, not flour. Grab the dough on one side, lift, stretch and fold it over. rotate the bowl 1/4 turn and repeat til all 4 sides are done. Keep your fingers wet as...

I once made a pizza with a thin layer of yellow mustard as the sauce, mild white cheddar and topped with mortadella. It was actually pretty good but I only made it once. I probably posted it somewhere in this thread. It was a while ago now.

For oil IN the dough(ny style) I just use plain olive oil, rather than EVOO since it's use is more of a dough conditioner than a flavor enhancer. Hell, veg. oil would be fine. Save the better, more $ oils for other things. I used to not use any oil in my dough but I find now that it really does...

Generally, the more oil you add, the less crispy your crust will be. Oil will help with extensibility. For N.Y. style, I typically use 1-2%. ...and for Godsake, get yourself some Mike's Hot Honey!!!

I love pizza and I love eggs, but I gotta say I really don't get the whole egg on a pizza thing, unless it's a full on breakfast pizza. But that's just me I guess. I was wondering though, were those eggs cooked separately and added after the bake?

Mine's on there somewhere. You'd have to go back to 2010 to find it I guess. Now finish that oven!

I tried steel plate before they started marketing the "baking steel" a few years ago. I had a shop cut me a piece about. 17"x19", 1/2" cold rolled plate. Heavy as a bugger, I should have had them cut it in half. Anyway, after fussing with different oven positions, temps, broiler etc, I decided...

I prefer Sclafani. I buy them by the case through Amazon. 6in1 are really good too as are Stanislaus 7/11s. For neapolitan I use Cento peeled Italian style. They're much cheaper than the DOP and just as good.

The sooner you ball the easier it will open due to the gluten structure having more time to relax. At least that's been my experience. If using either IDY or ADY, I'll ball right after mixing and straight to the fridge. If using a natural sourdough starter, I'll bulk ferment at about 60 for at...

I've done that! Except I don't have a KitchenAid. I have the Bosch Universal Plus with the 800w motor.

I did as best I could in reply #2956