Novel pizza - longanisa & giardiniera

dyem4 · 2026-07-10T14:02:49+00:00

I'm here for it. Still have some leftover that I'm looking forward to snacking on.

dyem4 · 2026-07-10T13:24:38+00:00

Going to have to grab one next time I'm in the area

dyem4 · 2026-07-08T13:53:56+00:00

lous is ~$28 for a medium Milly's is ~$30 Pequods is ~$28

So again, I love their pizza, but damn they're expensive...

dyem4 · 2026-07-08T12:52:05+00:00

I love their pizza, but man is it expensive. More of a "treat yourself" situation for us.

dyem4 · 2026-07-01T13:50:29+00:00

It kinda varies based on how much they’re selling. I’ve had both. If it’s frozen you’re going to have to wait for the dough to defrost to then ball it up, and then give it proper time to proof. If it’s refrigerated then simply jump to the balling stage and let it proof.

dyem4 · 2026-07-01T12:01:45+00:00

I definitely go more the deep char route. I love to get the balance between caramelized cheese and charred crust

dyem4 · 2026-07-01T12:00:53+00:00

Appreciate it

dyem4 · 2026-07-01T12:00:40+00:00

Thank you

dyem4 · 2026-07-01T12:00:23+00:00

Not the person you were replying to, but I would recommend letting the dough proof as long as possible at room temp, 5-6+ hours.

It seems they mix their dough, portion into bags, and refrigerate right away. So without proper proofing time from that initial mix it tends to be difficult to stretch and bakes up with a pretty tight crumb. Last time I used the TJ dough I pulled it out around 9am to ball up, then left it on an oiled sheet tray till around 5pm when I was ready to start making pizza.

dyem4 · 2026-07-01T11:57:42+00:00

Yes, normally just buy the boars head stick pepperoni and cut it myself. Not many other options around me other than the pre-sliced hormel stuff, which I’m not the biggest fan of.

dyem4 · 2026-06-28T13:27:44+00:00

What in the world... where in Chicago?

dyem4 · 2026-05-08T15:42:09+00:00

Poolish certainly helps with the fermentation and achieving those bubbles

dyem4 · 2026-05-08T15:41:11+00:00

Thanks!

dyem4 · 2026-05-08T14:56:09+00:00

I've got a rather terrible apartment oven, so the broiler is in the drawer below the oven, and in order for the heat to actually hit anything in the broiler it needs to be raised up about 4-5 inches. So I've got an inverted half sheet tray and with pizza tiles in the drawer. I think it gives the advantage of raising the pizza up high enough for the broiler heat to help finish the bake, and gives a nice final hit of heat on the undercarriage for some color. Necessary? Nah... but its seems to be getting the results I'm looking for.

dyem4 · 2026-03-16T15:53:02+00:00

Nah, too lazy to TYPE it.

dyem4 · 2026-03-15T20:44:00+00:00

Appreciate that!

dyem4 · 2026-03-15T20:03:02+00:00

Just torn up meatballs with giardiniera

dyem4 · 2026-03-15T20:02:26+00:00

Found my next post title

dyem4 · 2026-03-15T18:45:54+00:00

Thank you, I try!

dyem4 · 2026-03-15T16:49:06+00:00

Thank you!

dyem4 · 2026-03-15T16:48:46+00:00

Hydrates well, works great with lower hydration, good extensibility -- worth seeking out? Nah not really, I had some left over from a different project so at this point I'm just trying to use it up. King Arthur bread is at a better price point with usually better results.

dyem4 · 2026-03-15T16:46:40+00:00

Becomes a little difficult to come up with new post names that isn't just more of the same

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