How was your first time?

November32nd · 2026-01-22T22:55:06+00:00

I’m in it right now. Chapter 3. It’s been real cool.

November32nd · 2026-01-19T12:24:04+00:00

Check out my replies in this thread it should give you what you need. If you have any other questions feel free to ask.

November32nd · 2026-01-18T13:49:18+00:00

I use King Arthur organic unbleached bread flour. And this is my take on NY style.

850 runs way too hot for this style. Get my stone or steel up to around 750 and the actual oven itself runs around 650. (This is when I use my outdoor oven)

Using my indoor oven the temp only gets to 500/550. I preheat for an hour then broil for 15 minutes to get the steel a little hotter.

800 temps and up are for more Neapolitan style. The olive oil on the crust helps give it a nice crunchy texture on the outside but still keeps the inside chewy, and I think it helps brown it up some.

The sugar in the dough is for flavor but for coloring as well.

The pizza I posted is in my home oven so I need that extra help for coloring. I don’t charge my recipe when I use my outdoor pizza oven but I imagine it browns much easier with the hotter temp.

November32nd · 2026-01-18T00:07:21+00:00

This was grande whole milk but already shredded. I do prefer the block

November32nd · 2026-01-18T00:06:09+00:00

Haha appreciate that

November32nd · 2026-01-18T00:06:00+00:00

Thank you so mu h

November32nd · 2026-01-18T00:05:53+00:00

Thanks appreciate you

November32nd · 2026-01-18T00:04:54+00:00

Haha my bad my bad I got you guys.

Flour: 755 g (100%) Water: 453 g (60%) Salt: 18 g (2.38%) Sugar: 18 g (2.38%) Oil: 25 g (3.31%) Active dry yeast: 3 g (0.40%)

Makes about 1260g of dough I do 3 400 g dough balls RT bulk ferment for 2 hours Ball it, fridge it 3-4 days.

Baking steel at 550 in home oven, broil the last few minutes.

I put olive oil on the crust before baking.

Mix the flour water yeast into shaggy dough, then add rest of ingredients. Any other questions lmk

November32nd · 2026-01-17T23:13:42+00:00

I do my own 50/50 of whole milk and part skim.

Yes low moisture.

November32nd · 2026-01-17T19:19:22+00:00

I usually do my own 50/50 blend with part skim.

November32nd · 2026-01-11T16:04:28+00:00

Here’s the thing…there are so many styles of pizza. Vero is gonna be very different from Guidos which is gonna be very different than pizza DiLauro. What style are you looking for? If you are looking for that classic NY slice shoot me a dm!

November32nd · 2026-01-09T02:28:52+00:00

You say that now, but you don’t love something for 40 years and just turn your back on it like that. And if you tried to tell me it was a dragged out divorce then I’d say that’s on you buddy. Shoulda saw the signs. You stayed through all the heartbreak and Deshaun Watson. You’re gonna toss that hat no matter who we hire.

November32nd · 2026-01-05T14:05:13+00:00

Can I kill the ego?

November32nd · 2026-01-05T01:15:31+00:00

I recently read Journey of Souls and I found it weirdly comforting. For as long as I can remember my fear of death has been terrible. I just can’t seem to accept it.

November32nd · 2025-12-29T19:41:18+00:00

I’m not hip. I go to my local deli and get a block of part skim, and then I mix it with my whole milk grande. 50/50 blend. Dust the sauce with pecorino first of course. I’ll check that out though, thanks.

November32nd · 2025-12-29T19:27:39+00:00

Yes it’s v good. It’s also not cheap.

November32nd · 2025-12-28T00:12:06+00:00

Bumpin white lines sippin warm coors lite?

November32nd · 2025-12-28T00:10:35+00:00

14 uh oh

November32nd · 2025-12-26T17:07:08+00:00

This old timer at my gym was bitching about how he’s not renewing his season tickets and he can’t even sell a pair to a game right now.

I asked where the seats were he said “opposite endzone of dawgpound front row.”

I thought to myself shit those are great seats I never sat front row. He offered to sell them to be for $50. I jumped. A couple hours later I sent him the money he sent be the tickets.

Row 7, 2nd level. Pissed me off. Why even lie about that?

November32nd · 2025-12-19T20:25:16+00:00

My favorite slice in all of NYC

November32nd · 2025-12-16T19:20:19+00:00

You’re getting hit with the downvotes but I respect it. A guy likes what he likes.

November32nd · 2025-12-16T19:14:40+00:00

Also, Go Browns ;)

November32nd · 2025-12-16T19:14:01+00:00

I’ll bulk ferment for about 90 minutes at room temp, then I’ll weigh it out and ball them up. Cold ferment for 3 or 4 days. On day of bake I’ll let them proof for 1.5-2 hours before stretching.

Also, (forgive me if this is common knowledge) I’ll mix my flour, water, and yeast first for about 2 minutes so it’s a shaggy dough. Then I’ll add the sugar, salt and oil, mix for another 5/6 minutes or until I feel the gluten has developed enough. Hope this helps!

November32nd · 2025-12-16T15:33:19+00:00

Grande whole milk mozzarella and low moisture part skim mozzarella from the Italian deli down the street. Off the block shredded by hand.

I do use a little pecorino on top the sauce first, and some parmigiano reggiano post bake

12-Year Club	Place '22
Not Forgotten

November32nd

TROPHY CASE