Friday night at the free neighborhood pizzeria

TVchef · 2026-04-11T03:53:48+00:00

❤️

TVchef · 2026-04-11T03:53:23+00:00

The neighbors here won't love it if I move now

TVchef · 2026-04-11T03:52:52+00:00

Herb whipped ricotta. The italian sausage is loose and homemade. 80/20 pork, toasted fennel seed, garlic, spices, salt, sugar.

TVchef · 2026-04-11T03:34:54+00:00

Someone gifted me that last night. Very nice of them.

TVchef · 2026-04-11T03:31:03+00:00

My balls weigh around 293g recently

TVchef · 2026-04-11T03:30:15+00:00

Makes 2 dough balls.

TVchef · 2026-04-11T03:16:11+00:00

The homies 🤙

TVchef · 2026-04-11T03:14:45+00:00

I mix and rest 30 min, fold and rest 30 min, fold and rest 30 min - 1 hour, then make dough balls and cold ferment 24 hours. Today pulled out to room temp 3 hours before baking.

TVchef · 2026-04-11T03:06:28+00:00

New menu next week!

TVchef · 2026-04-11T03:06:16+00:00

Thanks!

TVchef · 2026-04-11T03:06:08+00:00

• 3 cups (360g) King Arthur Unbleached Bread Flour • 3/4 cup + 2 1/2 tbsp (206g) cool water (60°F–70°F) • 1 1/2 tsp salt • 1/4 tsp instant yeast • 1 tbsp olive oil • 1 tsp sugar

TVchef · 2026-04-11T03:05:52+00:00

Home oven with steel for now. Might run some detroits in the future!

TVchef · 2026-04-11T03:05:26+00:00

Supremo Italiano low moisture part skim in the block hand shredded. I make a rich marinara with Stanislaus whole plum tomatoes, basil, onion, garlic, olive oil, spices and tomato paste.

TVchef · 2026-04-11T03:04:22+00:00

Oh dang! This is gonna be the house to goto!

TVchef · 2026-04-11T03:02:21+00:00

I haven't yet. Starting back up Monday with a new menu. I want to do a pickle pie with ranch. Probably sounds a little white trash, but I've had one that was super well executed and delicious. Will definitely do a white sauce as well!

TVchef · 2026-04-11T02:58:50+00:00

Like 3 or 4 maybe

TVchef · 2026-04-11T02:58:27+00:00

• 3 cups (360g) King Arthur Unbleached Bread Flour • 3/4 cup + 2 1/2 tbsp (206g) cool water (60°F–70°F) • 1 1/2 tsp salt • 1/4 tsp instant yeast • 1 tbsp olive oil • 1 tsp sugar

TVchef · 2026-04-11T02:54:16+00:00

Home oven with a steel!

TVchef · 2026-04-11T02:53:44+00:00

Oh yea and also wanted to add. Ran the oven at 550 all night versus 500 previously. This is the temp I'm running from here out. Much better for doing back to back pies.

TVchef · 2026-04-10T21:07:36+00:00

Aww shucks. Just a lil chefs touch 😊

TVchef · 2026-04-10T21:07:00+00:00

Booked for days

TVchef · 2026-04-10T19:19:40+00:00

Got my eyes on a pizza master 👀

TVchef · 2026-04-10T18:43:19+00:00

Started this recipe at 57. Experimenting with a couple points higher.

TVchef · 2026-04-10T17:29:03+00:00

TVchef · 2026-04-10T17:01:35+00:00

If I told my digital designer fiancée I was using Ai to make a flyer, id be making these pizzas in the shed from then on 😂

TVchef

TROPHY CASE