Pizza is my favorite food! Heres how i do it!

Being a former baker, I appreciate you sharing your killer recipe @Killa12345

It takes a lot of time and ingredients to come up with something like this. I usually use King Arthur, but I’ll have to give All Trumps a try. Protein content is super important for that crispy crust!

You have a lot of helpful tips in there that really step up basic dough in an easy way that most people wouldn’t think about, like the fridge ferment. I also like @pdxcanna’s comment about the poolish, I love a good ciabatta and it could make an interesting pizza dough. Focaccia is my go-to lately.

Been a while since I made a pizza, might have to do that this week now.

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Love the thread, thanks for sharing! Will have to try this recipe sometime.

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i kinda stole most of it. The dough is very much a mixture between joes in NYC and Johns of bleecker. Same with the sauce. Just a little different for my taste but Its really the inbetween of what i think 2 of NYC best pizzas. I use slices right off the brick like they do it at lucali’s. i like the sauce at gramaldis and how they put it on the pies.

Its really my favorite parts of my favorite pizzerias. Lot of this stuff just came off pizza forums i studied while testing all this stuff. Spent a lot of my childhood hanging in NYC and i wanted to have that taste at home.

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Grimaldi’s is probably my favorite pizza in the city, Joe’s a close second.

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Grimaldi’s is definitely one of the better pizza chains I’ve had in my life. La Cantera San Antonio is incredible.

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I didn’t even realize they had locations outside the original one in Dumbo BK, hopefully they do it justice at the other spots.

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It’s definitely in the most bougie place in Texas for clients. Does very well.

Recommend a visit to anyone visiting Texas @Future

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I doubt it’s the same as eating in that old bank building in Brooklyn. What a great spot for a pizzeria. Them people turn out soo many pizza a day it’s sick.

Same with eating lucali here in Miami. Nothing like eating it in Brooklyn but you don’t have to line up at 4 either. You can get a pizza there real quick. :man_shrugging:t3:

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Tried pizzas in Naples a few years ago. They claimed it was the birth place of Pizza. Not sure about it, but tasted very good, so different with the ones in US

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That’s about what the pizza in France looked like.

Except then they just crack a raw egg into the middle of it after it comes out of the oven. Never liked that

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I knew exactly who posted this as soon as I saw the title :joy:
your pies look fire bro. thanks for sharing the secret formula!!

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This is awesome. Thanks

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It’s pizza night. Give you an idea how soft and easy my pizza dough is after fermentation.

Pizza pics later tonight.

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Killed another one. Zero flop. 10 min cook time.

I love pizza night.





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Happy birthday to whomever

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That final pic of the whole pie looks like absolute perfection. I’m going to have to give this a whirl myself soon. Been working on the homemade salsa journey recently but I see a pivot to pizza in my future.

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Is the sauce recipe as easy as mixing the ingredients together and doing a little warm up on it? I am wondering about the bay leaves as you usually do not leave them in. Should I just simmer the ingredients and take the leaves out after?

I don’t cook my sauce at all and there is no bay leaves in my recipe. Usually cooking tomatoes increases the concentration making it sweeter.

My recipe uses sugar to sweeten the crushed tomatoes a bit.

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Sorry I meant basil leaves.

Basil is delicious raw. You cut it up and leave ut in the sauce.

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