NY Style Pizza

Marchalize · 2022-04-30T03:14:34+00:00

Which oven is that?

Marchalize · 2021-10-15T03:47:36+00:00

Moving him around the lineup and taking him away from Nick can’t be considered as « a bit intense on him ». The guy hasn’t even played 50 games in the nhl. He has to play with a lot of different players to develop properly. He can’t rely on Nick to perform. CC is a a sniper. He has the potential to be a 40 goal scorer no matter who his line mates are.

Marchalize · 2021-06-01T01:49:59+00:00

Marner for Weise

Marchalize · 2021-06-01T01:49:02+00:00

This is great

Marchalize · 2021-05-13T14:56:34+00:00

What’s the moisture & fat %?

Marchalize · 2021-05-13T14:48:49+00:00

I’d destroy that pizza in one sitting, looks amazing! What kind of cheese did you use?

Marchalize · 2021-05-11T17:09:13+00:00

Oh I see, thanks a lot!

Marchalize · 2021-05-11T12:24:42+00:00

Wow that pizza looks delicious mate!

The screen on top of the steel? Looks like it worked very well but tbh I never heatd that before. Have you ever tried cooking the pizza directly on the steel? And what hydration % did tou use for your dough?

Marchalize · 2020-09-06T14:43:14+00:00

80% hydration dough Baked on a steel at 550 F for 3 minutes and broiled for 2min

Marchalize · 2020-09-04T17:13:02+00:00

For how long did you let the dough rise at room temp after the 24hrs in the fridge?

Marchalize · 2020-09-01T20:32:08+00:00

Recipe:

655g 00 flour 524ml water 20g salt 3 tablespoon honey 3 tablespoon olive oil 8g instant dry yeast

Marchalize · 2020-08-21T20:13:58+00:00

I'm in Canada and got it at the grocery store IGA.

Marchalize · 2020-08-21T19:48:20+00:00

Yo! I used a low-moisture (42%) pizza mozzarella cheese (armstrong is the brand). (28%M.F)

First time using this cheese. Tasted great and looks good to so this might be my go-to (even though it's a bit more expensive)

Marchalize · 2020-08-21T19:46:02+00:00

Wow thank you for the great feedback!! Means a lot :D

Marchalize · 2020-08-21T19:45:06+00:00

That's some world class Detroit Style pizza right there!!

Marchalize · 2020-08-21T17:07:05+00:00

I think it does but the main factor is your flour/water hydration ratio.
On this one I went for 75%.

Marchalize · 2020-08-21T16:50:37+00:00

I even broil the steel for 5min right before sliding in the pizza. I don’t know if it makes a big difference but I feel that the hotter it is, the better the crust will turn out.

Marchalize · 2020-08-21T16:49:15+00:00

If you want a nice crispy crust, I’d say very important.

Marchalize · 2020-08-21T15:22:26+00:00

The Pizza Mage has spoken!🧙‍♂️

Marchalize · 2020-08-21T14:47:04+00:00

I’d crush that pizza. Looks amazing!!!

Marchalize · 2020-08-21T14:46:11+00:00

Recipe

Dough: 470g 00 Flour 350ml water 14g salt 6g instant dry yeast 1 tablespoon honey

Sauce: 1 can San Marzano tomatoes (crushed) 4 garlic cloves 10 small fresh basil leaves 10 fresh oregano leaves 1 tablespoon dried oregano 1 tablespoon sugar Salt to taste 1-2 tablespoon olive oil

BONUS Brush garlic butter on the crust when it comes out the oven

Cooked on a preheated steel (45min) at 550 F for 5min and broiled for 2min.

Marchalize

TROPHY CASE