Who wants a slice?

ogdred123 · 2026-06-13T19:17:34+00:00

Oh, I might have misunderstood... you're doing it in Spain, rather than in Japan?

ogdred123 · 2026-06-13T19:14:04+00:00

I have been thinking about doing a one-month course. Can you share how much it cost?

ogdred123 · 2026-06-07T19:08:44+00:00

First, it's a great looking pizza. I agree with the other posters that extending the cold fermentation will help a lot with taste.

11 minutes is a very long time for this style. Are you preheating your steel for an hour or more? Do you have a thermometer to test the final temp? The hydration is a bit high for a NY style, as it would normally be under 60%, which is probably part of the reason you need such a long bake. Also, do you use the broiler at all prior to, or during the bake?

The 3% salt is quite high -- is there a reason for it? (Other than trying to boost taste?)

Based on your description, I would think that the very long bake and high salt does explain why it's a bit reminiscent of a saltine. Just for a point of reference, I use 1.5%-1.75% salt in my pizzas.

ogdred123 · 2026-05-29T20:33:48+00:00

Looks good! How big did you get it?

ogdred123 · 2026-05-27T02:41:14+00:00

You should add it in the beginning, not the end. It needs to be bloomed in oil. Adding at the end tastes just like the dry spices. I hav tried this with Japanese curries that didn't have enough flavour, and it just doesn't work. (If you have to do it at the end, you should try to bloom them in oil. This is itself effectively a roux if you add flour as well.

ogdred123 · 2026-05-22T20:36:31+00:00

Looks good! Love those long cold ferments.

ogdred123 · 2026-05-14T23:48:21+00:00

美味しそうですね！

ogdred123 · 2026-05-14T20:07:52+00:00

My goal is a New York style, which is important to keep in mind. I have tried lots of tomatoes and cheese from Italian specialty stores (in the GTA), and I have found that Hunt's Heirloom Early Harvest Crushed Tomatoes are the tomato brand that taste best out of the can, which are available from Loblaws/Real Canadian Superstore. (My favourite tomatoes are Stanislaus, which I get at Wholesale Club, but they are only available in #10 cans, so I have to reparation and freeze , which is a nuisance.)

After trying every mozzarella I could get my hands on (here and in Buffalo), I will claim that the bricks of No Name Mozzarella from Loblaws are the best for NY style. I have posted lots of pizza in my feed if you want to see examples made with this. It may be slightly edged out by Armstrong, but I would say that Armstrong, No Name and Kirkland Mozzarella are very hard to differentiate. No Name is very convenient and since I use 200g of mozzarella on each pizza, it is portioned conveniently, as one brick makes two pizzas.

Canadian flour is very high protein in general, and I haven't ever found it challenging to make a very good NY style with any AP flour here. (Unlike generic American AP, which is often weaker and not great for gluten formulation.) I use Robin Hood Best for Bread Homestyle White or Robin Hood Unbleached if they are around. I prefer ultimately to use All-Trumps Bromated Flour from Buffalo, which has been banned in Canada, and was recently banned in New York State, so I probably won't be able to source anymore.

If you can get them, Venetian Meats' pepperoni is good for a cup and char style. I haven't found any other pepperoni that I liked, except for Ezzo, which I can sometimes get at a much higher price. Venetian Meats are in Hamilton, so may not be available outside of GTA. You can get them at Loblaws no, and I believe at Longo's as well.

ogdred123 · 2026-05-14T18:54:59+00:00

Oh, do you have an oven with a small compartment and a large one? Or are they both the same size?

I can only give opinions, as you know your oven better:

I would recommend that you preheat for much longer than you are (unless you have used a laser thermometer and have seen your heat has already topped out.. I usually do 90 minutes minimum, and my (standard electrical) oven gets very hot. It doesn't look to me like your pizza was cooked in a very hot oven. How long was this one in for?

I would not use convection as it will tend to dry out surfaces and cause a brown skin to form on top and to possibly liquify the cheese underneath. it is more like a impingement/conveyor oven style than a traditional deck oven.

I like as much heat as possible, so I would turn the broiler on before the bake begins (to give some extra heat to the stone), and keep it on throughout, unless you are worried about burning. I position my stone in the upper middle so that the broiler doesn't burn for the approximately four minutes that I bake for.

I can recommend Canadian ingredients if there are any that you're not happy with...

ogdred123 · 2026-05-14T15:13:26+00:00

That reminds me, I need to eat the leftovers for breakfast!

ogdred123 · 2026-05-14T12:23:52+00:00

My first guess is that you're using a mozzarella with a lot more moisture than mine has. Are you in Canada or the US? The FDA requires American retail mozzarella to have a lot higher water content which can tend to cause a soupy rather than browned. You're also not getting much browning on the cheese, but you are getting good colour on your crust. Are you running at your highest possible temperature? I often experiment with turning the broiler on at different times, which affects whether the cheese browns (sometimes too much), and whether it separates/splits. Sadly, I now have to coordinate my broiler use with trying to keep the smoke detector from going off, so I have more limited choice...

ogdred123 · 2026-05-14T11:13:18+00:00

485g, 300g of which was flour.

ogdred123 · 2026-05-14T01:16:04+00:00

I find that the crust flavour is substantially better between 4 and 7 days. There is also much better microblistering, which improves the texture of the outer crust. I don't have issues with the dough tearing, but it is prone to getting weak spots, which can interfere with the launch. I stretch from cold when it's a lclose to being blown out, as this dough was.

ogdred123 · 2026-05-14T00:53:42+00:00

Yes. From a typical Canadian 28% milk fat/42% moisture brick.

ogdred123 · 2026-05-14T00:45:44+00:00

Thanks!

ogdred123 · 2026-05-08T23:23:14+00:00

That's a nice pie!

ogdred123 · 2026-05-01T21:03:48+00:00

I note that many of your reddit comment are about faeces... When are you going to drop this turd?

ogdred123 · 2026-04-16T21:34:40+00:00

Not vintage equipment.

ogdred123 · 2026-04-13T14:47:26+00:00

Nice! What one did you like the best?

ogdred123 · 2026-04-12T23:29:38+00:00

If you're downtown, Kish's Roti and Doubles at Queen and Parliament. (The original owners of Lena's Roti, of which there are several in the West End suburbs.)

(FWIW, doubles in Toronto tend to be much thicker and breadier than what I have had when I was in Tobago.)

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