Another try at the breakfast pizza

Another Saturday and another gorgeous day needing a great breakfast pizza. I’ve tried lower hydration doughs recently, so I decided to push it a bit and went with a 55% hydration dough. I decided to let one of the dough balls rise overnight at room temp (70°F) and put the other one in the fridge for use early next week.

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A pizza from the home oven

Ever since I purchased a Blackstone oven for my patio I haven’t used my home oven to make a pizza. The Blackstone is absolutely amazing at getting temperatures over 700F. For some of my Neapolitans I’ve even gotten it all the way up to 950F.

But recently I’ve wanted to work on a pizza that can be made in a home oven.

Ever since I purchased a Blackstone oven for my patio I haven’t used my home oven to make a pizza. The Blackstone is absolutely amazing at getting temperatures over 700F. For some of my Neapolitans I’ve even gotten it all the way up to 950F.

But recently I’ve wanted to work on a pizza that can be made in a home oven.