Labor day pizzas.

[Tscarborough]

Just 4 tonight.

1. Bianca's Rosa clone
Coarse grated aged Parmesan, fine grated red onion, rosemary, and crushed roasted pistachios, lightly bathed in EVOO.

2. Guadeloupe
Halved, gutted, and seeded cherry tomatoes and cilantro with Oaxaca and manchego cheese.

3. Miss Piggy
Fresh Italian sausage seasoned on the grill, red onion, and thin sliced japs with Oaxaca and manchego cheese.

4. Mushroom Mayhem
Mucho Mushrooms, black and red pepper, EVOO, and Parmesan with Oaxaca and manchego cheese, drizzled with truffle oil.

[stonecutter]

Re: Labor day pizzas.

Excellent looking pizza. Just curious, how long did these bake? I would guess 2-3 minutes.

[Tscarborough]

Re: Labor day pizzas.

That is about right, closer to 2 than 3.

[stonecutter]

Re: Labor day pizzas.

Thanks. The time doesn't really mean anything to me...it's almost a novelty sometimes. As long as the pizza is good, who cares if it takes 90 seconds or 3 minutes.....and these sure look tasty.

[Tscarborough]

Re: Labor day pizzas.

It does make a difference, mainly in the crust. A 90 second crust tastes a lot different from a 3 minute crust.

[stonecutter]

Re: Labor day pizzas.

It does, but faster doesn't always mean better IMO. Like I said, (to me) time doesn't matter if it tastes good.

[Tscarborough]

Re: Labor day pizzas.

No, I fully agree with that, my normal temps are in the 700-750, 3-4 minute range.

[stonecutter]

Re: Labor day pizzas.

Do you find the bottom of the pizza has a more developed texture and taste? I think that's why I like a slower (2.5-3.5 min) time. I also enjoy the experience better...by the looks of your pies, I would guess you do too. Been thinking about finally getting a IR gun from China Freight....my curiosity on actual oven temp is piqued.

BTW, the whole wheat pies we did were much better after another 24 hr cold fermentation.

I'll ratchet up the heat and time for the Caputo flour.

[Tscarborough]

Re: Labor day pizzas.

I normally like GBD (golden-brown-delicious) with minimal char, but the toppings dictate it to an extent. The Rosa clone is a Neapolitan style, so I cranked the heat for it. When the floor is 800+ and cooked in under 2 minutes, it looks like this (up-skirt of the Miss Piggy above):

[stonecutter]

Re: Labor day pizzas.

Yeah, that's the stuff.

I'm not a fan of an overly charred bottom crust...this is about the most I like.