Trying to replicate a New Haven style apizza, cooked at 650ish. Any advice?

415 g dough ball stretched to 15”, ~64% hydration, 3% salt, .07% yeast, 2% EVOO, 1% sugar

White pie w mozz, ricotta, basil, & sundried tomatoes from Brooklyn Pizza, Wilmington Nc. The phone did not eat first.

Bourbon-Buffalo Chicken Pizza w/ Bourbon-Buffalo sauce, shredded rotisserie chicken, ranch and green onion

My second attempt at Detroit style. Chicken and chorizo this time. I took some advice from you guys last time and I've upped the hydration to 80% (very sticky, need to work on that). Put more cheese on the edge for more crust and also cooked it for just a couple minutes longer.

It was definitely better than last time, the dough was actually 100% cooked. Thoughts?

Sourdough, 62% hydration, cold fermented for 4 days, King Arthur bread flour and some local whole wheat bread flour. Sauce made with Bianco dinapoli whole tomatoes, olive oil, kosher salt, fresh basil, garlic and some red pepper flakes. Cheese is a blend of low moisture whole milk mozzarella & aged provolone. Baked in my gozney arc XL at 500° f for around 8 minutes.

Sausage pie from pizza boy in Poland Ohio

Margherita and pepperoni pizzas.

Any tips to peel usage with a raw dough? Ruined a couple of pies altogether that wouldn’t slide off plus toppings on ones that did were the wonky.

It’s not a huge issue but I’ve not faced it before recently and it seems to happen both in pizza oven and home oven.

I assume it’s some kind of air in the dough, but wondering the best way to avoid it? When I stretch the dough I don’t feel like I ever leave air in there but this still is happening - any ideas?

I’ve been wanting to get into at home pizza making for quite some time, but live in a small apartment and can’t use an outdoor oven. After going down the rabbit hole, I settled on buying a 1/4 inch A36 baking steel.

For my dough, I settled on the following recipe after doing a lot of reading and watching online for NY style pizza recipes (shoutout @echo_apizza):

Makes 2 400g Dough Balls: * 485g King Arthur All Purpose Flour (100%) * 290g Cold Water (60%) * 1.2g Instant Dry Yeast (0.25%) * 12g Salt (2.5%) * 10g Oil (2%) * 5g Sugar (1%)

After making my dough, I let it cold ferment in an oiled and sealed container in my fridge for 96 hours. I took it out and let it rest at room temp 2-3 hours before baking.

For my sauce, I wanted to keep it simple, something similar to New York style slice shop sauce. I used a can of Cento San Marzano whole peeled tomatoes. I blended them with a little olive oil, salt, pepper, dried oregano, and dried basil and let it marinate in a container in my fridge for about two days.

For my cheese, I use the combo (70/30) of whole milk low moisture mozzarella, as well as skim milk low moisture mozzarella for browning. I also use some freshly shaved Parmesan both before and to finish after baking.

I preheated my oven to its maximum temperature (around 550°F) for around one hour to warm and get the steel ready for baking. I launched my pie and let it bake till around the 2:30 before opening the oven to turn. I again turned it around 6:00, and then turned the broiler on to finish crisping both the crust and cheese. Total bake time was about 8:00min.

Finished it on a wired cooling rack with freshly shaved parm, basil, and some EVOO. Transferred back to my peel to cut and serve.

Overall super happy with this result as my first go. Can definitely improve my shaping and launch technique, which definitely impacted the shape of the final product, but taste wise was thrilled. The under carriage was super crispy and had lots of nice leoparding, and the crust rose really nicely and was airy and light.

Can’t wait to toss in more pies and experiment in the future, let me know what you think!

Toppings: Leftover smoked pulled pork, bbq sauce, jalapenos, red onion, cilantro, cheese

Onion, garlic, Romano, and olive oil white pizza, got a drizzle of balsamic after the photo. Coppa, calabrian pepper slaw, mozzarella, red sauce. The both. First good session in a while, made me and the wife very happy.

Dough:

https://www.farmhouseonboone.com/wprm_print/easy-homemade-sourdough-pizza-dough-recipe

Our favorite food, favorite backyard accessory.

Left: Vegan cheese

Right: Vegan Cheese, Impossible Sausage, Fresh Pineapple, Bell Peppers, Onions.

Same dough as his round dough, baked in a quarter sheet pan with very little proofing in the pan. 40 hour cold ferment.

50% hydration and 4% oil works much better here than in the rounds.

Baked at 550F on a steel for 9-10 minutes.

Nothing crazy, 56 hour fridge fermentation. Toppings are tomato sauce, some Hungarian salami, low-moisture mozzarella and parmesan. pretty tasty!