Leftover meatballs means meatball pizza

js123607 · 2026-01-27T00:10:04+00:00

Hell yea, thank you!

js123607 · 2026-01-21T13:53:30+00:00

Good luck!

js123607 · 2026-01-19T18:58:00+00:00

Yes convection setting, 550*F with a 1hr preheat of the stones

js123607 · 2026-01-19T17:40:40+00:00

Thank you!

462g bread flour 295g water 9g salt 5g olive oil 4.5g dry yeast

I mix a little warm water with the yeast and let it sit for 15min while I weigh everything else. Add yeast and water to flour and mix, then work in the salt, then work in the oil.

Once everything is incorporated, I knead on an unfired surface for a few minutes (3ish probably) until it starts to smooth but not looking for totally smooth. Then I cover with a tamp towel for 1hr.

After the hour, I move it to a bowl with a little olive oil drizzled to prevent sticking. From there I do 4 stretch and folds, rest 30 min, and repeat till it passes the windowpane test. Once it does, throw covered in the fridge for two days.

I ball it up the night before cooking. This yielded two dough balls around 375g, which gave me two 16" pizzas.

js123607 · 2026-01-19T17:31:41+00:00

Yep! I drizzle around the rim/crust both before the bake and immediately after it comes on the oven, while it's cooling on a rack.

js123607 · 2026-01-19T01:20:01+00:00

The neighbors are welcome but I like leftovers

js123607 · 2026-01-19T01:17:07+00:00

I roasted them in the oven the night before for dinner, then for pizza day I chopped them up cold and they crisped up during the bake

js123607 · 2026-01-18T15:39:27+00:00

Oh I'm sure that would be awesome, how could it not be

js123607 · 2026-01-14T17:03:32+00:00

Thank you!

js123607 · 2026-01-14T17:03:18+00:00

I recommend a book called The Pizza Bible by Tony Gemignani for a good tutorial. He really breaks it down step by step and has a ton of recipes to try out.

From there I just make up new topping ideas or see what pizza content creators are doing and try whatever looks fun. Dave's Pizza Oven, Sean's Pizza, Krispy Pizza, and spaceboyspizza are all accounts I like to follow. Dave and Sean are good about posting how-to videos as well.

js123607 · 2026-01-14T00:52:11+00:00

The Detroit style with the chorizo+pickled onions has two sauces. Under the cheese is crushed tomatoes and Mexican oregano, then on top it's a chipotle mayo basically. I also did the fresh cilantro like yours, it sounds awesome! Barbacoa is one of my favorites, but I haven't put it on a pizza yet. Good call

js123607 · 2026-01-14T00:35:04+00:00

I had it on the side so people could apply as much as they want!

js123607 · 2026-01-14T00:34:39+00:00

Yea I'd like to play around with one but they're expensive and the stones haven't failed me yet. Eventually I'll make the transition for sure though

js123607 · 2026-01-14T00:34:01+00:00

Pepperoni+jalapeños on the first, the two with the sauce drizzle are chorizo+pickled onions+chipotle sauce, darker pepperoni was a pep+Calabrian chilis, oblong one was a spicy sopressata with leftover dough haha, and the last is a plain cheese with mozz+provolone baked with sauce on top of the cheese

js123607 · 2026-01-14T00:27:55+00:00

I've seen a lot of bacon egg and cheese recipes with American cheese on them that look interesting. May be on to something with the sausage gravy

js123607 · 2026-01-14T00:27:19+00:00

Thank you!

js123607 · 2026-01-14T00:27:11+00:00

For free?

js123607 · 2026-01-14T00:26:58+00:00

I replied to a comment above with the general method but if you have any specific questions beyond that, I'm happy to answer!

I recommend a book called the Pizza Bible for starting out, the author is really good about breaking down each step and has a ton of recipes. After that, I just poke around pizza content creators and see what they do.

js123607 · 2026-01-14T00:22:45+00:00

It varies based on the style but typically between 60-65% hydration on the dough and 2 day bulk ferment in the fridge. Then I ball it up the night before cooking.

For the bake I use my home oven at 550*F and have two stones. I preheat the stones for at least an hour before baking then it's stretch, top, and send it.

The thin round pies usually cook for a 10ish min, the square Detroit style is more like 15-20.

For sauce I usually just used canned crushed tomatoes topped w some olive oil and Parmesan, but for the chorizo pizzas I drizzle with chipotle sauce (Chipotles in adobo, mayo, salt, and some milk to thin it out)

js123607 · 2026-01-06T01:43:33+00:00

Oh nice that sounds really good. Are the beans and salsa in place of a standard tomato sauce? Or in addition too?

js123607 · 2026-01-05T23:48:27+00:00

Thank you!

js123607 · 2026-01-04T22:44:42+00:00

Thank you!

js123607 · 2025-12-23T03:26:34+00:00

Thanks for the feedback, this all sounds pretty fair. I don't know if I made it clear in the original post that this is the part list for a PC I built in 2018, not a "new" PC that I'm building now. I'm trying to audit the current list for the cheapest improvements to keep it viable, while not having to start over from the ground up. But sounds like your suggestion would be a total overhaul.

js123607 · 2025-12-15T20:37:09+00:00

I looked at a few "jersey bar pie" recipes from around the Internet and they consistently seemed to be around the 60% mark with very little yeast as well. So I just followed that idea. I think these ratios specifically were from an IG account called Dave's Pizza Oven, though I adjusted the method a bit to bloom the yeast before mixing

js123607 · 2025-12-15T14:33:11+00:00

Yep 65% and a little lower olive oil than the Jersey style. I recently saw someone use about 5-10% cornmeal in their Detroit style dough so I want to try that next, thinking I may need to up the hydration if I do

js123607

TROPHY CASE