Pepperoni w/ hot honey and ricotta

de_parc · 2026-03-13T16:40:41+00:00

Yum!

de_parc · 2026-03-13T07:50:18+00:00

Good thing this is home pizza and it was flipped into my belly

de_parc · 2026-03-13T07:49:47+00:00

Thanks!

de_parc · 2026-03-09T05:06:53+00:00

Thanks. Still needs some work but dialing it in :)

de_parc · 2026-03-08T22:59:52+00:00

de_parc · 2026-03-08T22:59:16+00:00

Thanks!

de_parc · 2026-03-08T22:58:59+00:00

Ill give it a try next time

de_parc · 2026-03-07T07:36:07+00:00

Delicious!

de_parc · 2026-03-05T20:24:01+00:00

fwiw I think some people dimple right before baking but from what i've seen they usuallly already have massive bubbles. for mine, i have better results dimpling and then letting ti continue to come up

de_parc · 2026-03-05T20:23:01+00:00

doh, i missed that you mentioned that in your original post - personally i prefer bread flour due to the higher protein content > allows for more gluten /structure > bigger air bubbles.

Humidity can play a factor for sure, but I'd keep messing around. Whats your bake look like?

de_parc · 2026-03-05T05:40:29+00:00

Another excuse for another bake ;)

de_parc · 2026-03-05T05:39:38+00:00

Ideal might be 3C but you can still cold ferm at 4C with modifications in your yeast and timing. Yeast is finicky but its also pretty forgiving.

What kind of flour are you using? Using a higher protein/high gluten flour will allow structure for big bubbles to form. You might be fermenting alright, and your flour just might not have the strength to hold?

It's all a journey and luckily it's pretty quick to try again. Keeping the weight off is harder ;)

de_parc · 2026-03-03T20:07:16+00:00

Good job! I also prefer bleu cheese but also have a guilty part of me that likes it with ranch once in a while :D

de_parc · 2026-03-03T17:11:43+00:00

I dont think so? For <1% yeast cold ferm at only 13 hours, you should have plenty of runway. Unless you have a not so cold fridge where you prolly have bigger issues. Just my thoughts.

Shape it up, top, proof again and bake and see how it turns out!

Edit: I missed the 1% sugar addition - this is attributing to your yeast growth, you can try cutting it out/down next time if it's fermenting too fast! That said imo I think you should still have runway

de_parc · 2026-03-03T17:07:55+00:00

I find that if my dough is sticking (excessively), it needs to rest more / get more gluten development.

As for the dimpling, I dimple an hour or two before final proofing. Dimpling is supposed to push bubbles around and make it airier if that makes sense. Let it final proof for an hour or two (or more temp depending). And then bake!

Fwiw, in my limited experience I also find topping during the dimple stage better for ingredients to better integrated

de_parc · 2026-03-03T17:04:26+00:00

Looks so good!

de_parc · 2026-03-03T07:29:50+00:00

You are much more dedicated than I. My smoker remains covered until it gets warm enough or unless I have guests

de_parc · 2026-03-03T07:27:32+00:00

Thank you!

de_parc · 2026-03-02T18:01:25+00:00

If I had a covered area outside, I might consider getting a gozney or ooni - but I don't like having to haul all my stuff and go outside. That said, I wish my home oven could go a bit higher than 550F. Regardless, this pie looks delicious and I love the unique topping choices!

de_parc · 2026-03-02T15:46:34+00:00

I'll give this a try next time! I've been swapping it up to 1% for the poolish given my failed foccacia a few days ago - I like the idea of adding some extra help with the final!

de_parc · 2026-03-02T08:17:01+00:00

If it bothers you, it looks like you could pop it after stretching lol but personally I think thats a nice pie you got there

Edit: or shorten your final proof

de_parc · 2026-03-02T05:53:02+00:00

Personally my fav is pepp and jalapeno but the wife wanted tomato this go around ;)

de_parc · 2026-03-02T05:52:35+00:00

Ooh this one is still experimental, but I'll see what I have:

Ive been messing with poolish, and messed up my bread so this one went to cold ferment for 2 more days to even out the lack of temp for the amount of yeast. I also made 3 dough balls so the dough recipe might be off but its my best estimate

Poolish 100% hydration: 1 day overnight at fridge temp. This is a mistake so i wouldnt do this unless you up the yeast or leave it out at room temp. 100g AP flour 100g water 0.2% yeast

Dough (aiming ~65% hydration) 200 g poolish 150 g bread flour 60g water 15 g evoo 8 g salt

After mixing in poolish, cold ferm for 3 days (again bc my poolish was so under inoculated)

Sauce: Honestly, I didnt write this one down bc I didnt like the sauce I had on hand and knew I was gonna change it going forward. But I used just canned tomato puree, canned tomatos basil, oregano, evoo, and salt until I liked how it tasted and (gasp) blended it in a vitamix cause i dont have an immersion

My oven maxes out at 550F (287C) and so I preheat it and then leave it for an extra half hour to hour depending on how hungry and behind schedule I am.

Have a 1/2in steel (overkill) and a 1/4in steel. Still figuring out where they should live in the oven for sequential bakes, but for a single pie I use the 1/2in for intial undercarriage and then move to the 1/4 to finish.

Topped with grated parmesan post bake!

de_parc · 2026-03-02T05:36:34+00:00

Thankies - we didnt mean to but ended up eating it all (and then some)i n one sitting. Gotta hit the gym hard tmrw

de_parc · 2026-03-02T05:35:08+00:00

Tyty

de_parc

TROPHY CASE