And i'll do the same to yours if they cannot. book it. and that goes for my sauce or pizza dough recipe as well.

get your $ ready for https://www.nationalmssociety.org/Donate

Whole mozz for sure would be worse - that would produce a wet, greasy af pizza. Still not thinking that all Muenster would produce an enjoyable flavor profile for me for a pizza. I haven’t tried it that’s just my prediction. AFAIK part skim is recommended for most pizzas.

Looks like some DOUGH WARS going on. Who’s gonna try and make that challah!?

Back at it with the Roccbox, this time with a legit Neapolitan dough. Considerably better results, though I have to do something about the hole in the middle next time.

Part skim low moisture is widely used because it can sit out and be reheated. If you don't want to taste the cheese on your pizza, stick with the skim milk moz for sure. Grande is the gold star product (expensive, but still bland/greasy af). http://www.grandecheese.com/products...kim-mozzarella

Steak for lunch, Pizza for dinner. Super aggressive.

Hawaiian. Much better than last week.

I thought the trolls were out before but now that you posted a Hawaiian pizza, hold onto your butts

Let em come Hawaiian pizza rocks.

not going to judge on toppings because toppings are personal (as long as i don't see ranch on a future pizza).

i will say your last two pies are a marked improvement over the previous ones. it took us a half-dozen tries before we could produce something consistently yummy without being scorched (a little bit of char is desirable to get that smokey wood oven flavor, too much is obviously meh).

what have you changed? i'm also a big fan of pizza with asymmetrical shapes...i like the rustic nature.

I would kill this. Did you post details on the oven at some point? Curious what the heat source is and is there a sensor for the temp?

3 things really.

1) Using fine OO flour to make a legit Neapolitan dough.

2) Lots of flour when rolling it out.

3) Getting a good feel for when to rotate the pie. I can almost tell by smell now after 30 seconds or so.

yes, using doppio zero makes a big difference..which is one of the things that made me LOL at btc's recipe with AP flour (that and no precise measurements for what is effectively a very specific chemical reaction). i assume you sifted it before mixing in the ingredients?

looking forward to future results!

pizza looking awesome now, bigdaddy

It’s the Roccbox, same as what I did the steak in. Gets up to over 900 degrees.

He spent several hundred bucks on roccbox so I cannot hate on him for using 00, but AP is just as good for the home cook that doesn't want to ante up the extra $. And again, precise measurements do not exist for this because each kitchen is different. I might need 3 cups of flour whereas you might need 2.75. If you stick closely to my recipe, you'll figure it out as you go and make a great product. Also since the yeast is activated and goes in the dry mix prior to adding liquid, you can control how much water as you pour. Maybe I need .75 cups whereas you need closer to a cup (about a cup). It all depends on kitchen conditions...

If you, zak, or any others want to prove me wrong and get a donation to your favorite charity, go ahead and test it out.

Puny little pieces of ham and huge chunks of pineapple?

You are correct that volume measurements of flour are inaccurate. This is why serious baking (whether it’s at home or in a professional kitchen) is done by weight, and any dough recipe worth it’s salt is written with precise ingredients by weight.

Partially correct, but even by weight it's not exact because if your kitchen is more/less humid than mine everything is out of whack regardless of the measurement. If you want precision, follow my recipe and fine tune it for your specific kitchen, then adjust for that day's weather. The recipe changes slightly every time you make it because nobody lives in a controlled lab.

If this pineapple were cut any smaller, it would be mush.

I'm going to back btc here and say that after a pretty short time baking breads, I completely ceased measuring. Quantities don't matter nearly as much as how soft or firm, slack or elastic, dry or moist a dough feels in your hands.

Do you want the taste of pineapple or the texture? Try a pineapple sauce as the base instead of the topping, and use a salty cheese to balance everything out and you get every taste sensation in each bite. If you need a pineapple sauce recipe, try:

some pineapple (roasted in roccbox if your into that sort of thing)
a little garlic
a bit of ginger
splash of vinegar
couple spoons of your favorite mustard
salt and pepper
a touch of cornstarch or touch more of flour
olive oil
fresh basil
hot peppers and or a spoon of white horseradish (if you like some heat)

Since you are going to be cooking on ultra high heat, no need to cook the sauce down. Just blend it all up in your food processor to get it smooth as possible. Pour into your pot and stir it up for a few mins over med heat until thickened to your desired consistency. (If you were going to use a standard oven or even the grill, you'd want to cook the ingredients together first and then process them after.)

Btc,

Guess I gotta get myself a loaf pan now.

If you or anyone else makes the challah recipe, I forgot to post one thing. You need an extra egg and a drop of water to egg wash the dough right before it goes in the oven. Skipping this will still produce a decent bread, but you'll be missing that nice brown shiny exterior.

If this means you're going to accept the Dough Challenge we should probably have some ground rules on how much you're allowed to adjust for your kitchen and weather. I'd be willing to spot you 10% either way for the flour and water.

Btc, what rubs people the wrong way is how you preface every one of your recipes with "the best ever".