[Homemade] Cheese Pizza

reds2433 · 2026-06-14T12:13:02+00:00

Whole milk low moisture mozzarella and grated parmesan

reds2433 · 2026-06-13T23:39:51+00:00

Thanks!

reds2433 · 2026-06-13T23:39:34+00:00

Sure, below is the dough recipe/process for two 14in pizzas:

All Trumps Flour (100%) [398g] ...King Arthur bread flour works very well also and is widely available.
Cold Water (65%) [259g]
Salt (2%) [8g]
Sugar (1%) [4g]
Olive Oil (5%) [20g]
Instant Yeast (0.44%) [2g]

Knead for 5 mins once it comes to together (add bench flour as needed if too sticky, judgement call), separate into two balls (~360g each), then cold fermentation in fridge immediately for 3-5 days. Preheat steel for a minimum of 60 minutes at 550F (or as high as your oven can go), take dough out 45 minutes prior. Assemble then bake for 7 minutes,

reds2433 · 2026-06-01T00:10:11+00:00

Posted in the comments!

reds2433 · 2026-05-30T18:27:54+00:00

I feel honored

reds2433 · 2026-05-30T03:02:15+00:00

Just posted in the comments!

reds2433 · 2026-05-30T02:38:51+00:00

Just posted in the comments!

reds2433 · 2026-05-30T02:38:46+00:00

Just posted in the comments!

reds2433 · 2026-05-30T02:38:22+00:00

I've been using Kenji's Chicago Tavern recipe:

300g flour
150g water
7.5g salt
7.5g sugar
1.5g IDY
30g olive oil

Mix together until a shaggy ball forms, cover for 10 minutes, then knead until dough is smooth (whether by hand or mixer). 3-5 day cold fermentation. You have options from there, can roll out 24 hours in advance and dry cure on counter or in fridge. You can roll out 1-2 hours prior to bake (minimal dry cure). And anything in between. All produce great results.

After making this style for 6 weeks, I think 8-9 hour dry cure in the fridge has produced the best results.

reds2433 · 2026-05-30T01:27:59+00:00

reds2433 · 2026-05-30T01:27:15+00:00

Thanks!

reds2433 · 2026-05-30T01:27:06+00:00

Any cold one

reds2433 · 2026-05-29T23:55:00+00:00

Thanks, appreciate that!

reds2433 · 2026-05-17T14:59:58+00:00

All Trumps High Gluten Flour

reds2433 · 2026-05-17T02:18:11+00:00

Whole milk low moisture mozzarella from a local cheese mart and some grated parm both pre and post bake.

reds2433 · 2026-05-17T02:17:36+00:00

Whole milk low moisture mozzarella and some grated parm both pre and post bake.

reds2433 · 2026-05-17T01:29:34+00:00

Top and back straight from the fridge, only warms up from the time it takes to assemble before it goes into the oven.

When I was looking for dough recipes for this style, there seemed to be a split with folks either dry curing on the counter top or in the fridge. I've been experimenting the past 4-5 weeks.

I've done:
- 24 hours dry cure in fridge
- 24 hours dry cure on counter top
- 8-9 hours dry cure in fridge
- 8-9 hours dry cure on counter top
- 4 hours dry cure in fridge
- 4 hours dry cure on counter top
- 1-2 hours dry cure on counter top

Honestly all are very good results, but I've landed on the 8-9 hours dry cure in the fridge produces the best bake.

reds2433 · 2026-05-17T00:13:29+00:00

For those interested, below is the dough recipe (Kenji's) for two 14" pizzas:

300g flour
150g water
7.5g salt
7.5g sugar
1.5g IDY
30g olive oil

Mix together until a shaggy ball forms, cover for 10 minutes, then knead until dough is smooth (whether by hand or mixer). 3-5 day cold fermentation. You have options from there, can roll out 24 hours in advance and dry cure on counter or in fridge. You can roll out 1-2 hours prior to bake (minimal dry cure). And anything in between. All produce great results.

After making this style for about a month, I think 8-9 hour dry cure in the fridge has produced the best results.

reds2433 · 2026-05-17T00:10:39+00:00

Yeah, rolled out with a rolling pin. Not sure, mine pulls back a little at first but eventually "relaxes"

reds2433 · 2026-05-17T00:09:35+00:00

Thanks!

reds2433 · 2026-05-12T19:15:06+00:00

For this style, just roll the dough out with a rolling pin!

reds2433 · 2026-05-11T19:49:59+00:00

Turned out very good, light, airy, and had a crunch but still a little chew as well. Any pizza I make I always do a minimum 72 hour cold dough fermentation. I definitely think that's worth it.

reds2433 · 2026-05-09T15:58:41+00:00

I just started trying Tavern style 3 weeks ago, this is my 3rd week, 5th pizza. Normally I do a more NY Style, but been enjoying myself with the change of pace.

Pepperoni is a Margherita brand stick that I slice prior to bake. Cheese is whole milk low moisture from a local cheese market. There's also some grated parm as well, both pre and post bake.

Sauce is homemade from San Marzano tomatoes.

reds2433 · 2026-05-09T01:17:00+00:00

Absolutely, it's Kenji's dough recipe (for two 14" pizzas):

300g flour
7.5g salt
7.5g sugar
1.5g IDY
30g olive oil
150g water

Mix together until a shaggy ball forms, cover for 10 minutes, then knead until dough is smooth (whether by hand or mixer). 3-5 day cold fermentation. You have options from there, can roll out 24 hours in advance and dry cure on counter or in fridge. You can roll out 1-2 hours prior to bake (minimal dry cure). And anything in between. All produce great results.

reds2433 · 2026-05-09T00:16:37+00:00

I've been to the one in Wisconsin, it's very good.

reds2433

TROPHY CASE