Beautiful pizzas, I like the toppings you are using.
Can I recommend that you not cut the pizza on the peel? It looks like that's what you're doing. I did that for a month and one day the thing split right down the middle. I was able to use wood glue & sanding to get it operable again - but I'm on a budget and I'll be upset / screwed if the glue starts to disintegrate.
Thanks for calling me out on that. I knew I shouldn't of been cutting on the board but I was lazy about it. I have plenty of aluminum pizza pans or pizza screens I can transfer the pizza to while cutting so I'll do that in the future.
Hey Frog, Great looking pizzas. I was wondering if you could give me the recipe? I do not understand the chart with percentages. Could you tell me how much of exactly what you are using in proper measurements. I am new here btw.
I recommend, and I'm sure most other people on this forum will recommend getting a scale to weigh your flour. Depending on humidity, your brand of flour, and how packed your flour is, you could end up with a lot more or less flour in a cup than myself. I use king arthur bread flour, sometimes a 50/50 mix with king arthur all purpose. I've weighed a cup of the bread flour before and it was around 140 grams. 1 cup of water is about 236 grams of water. So, assuming you're using bread flour and your flour is also at about 140 grams per cup, a simplified version of my recipe would be.....
3 1/3 cups of Flour
1 1/4 cups of Water
1/2 tsp of ADY
2 tsp of Salt
2 tsp of Olive Oil
That should give you 3 dough balls a little over 250 grams each. Honestly though, good dough has to do more with technique rather than the amount of salt, oil, or even the hydration really. Anything between 2 - 3% salt, and 1 - 3% olive oil is acceptable for a ny style pizza, or neo/ny style if you cut the olive oil. The key to my recipe is just the long cold ferment.
In my opinion, if you have a recipe that falls within the guidelines above, the most important things are, in no particular order...
-oven temp...go as hot as your oven will allow
-cold ferment duration...cold ferment at least 3 days, make sure you use a dough recipe that's meant to be cold fermented...it will use less yeast. I could probably even use less yeast in my recipe.
-baking surface...if you have just a regular home oven, then you need to get a pizza stone or preferably a pizza steel. I got my pizza steel from a local steel supplier for $25
-fresh cheese...use fresh mozz that comes in blocks, not the pre-shredded kind. I'm sure that some people might not think this is worth the trouble, but I was pleasently surprised at how much this improved my pizza. It melts a lot better as well and it's just as cheap per pound as the pre shredded kind, so why not.
-play around with your broiler, and freeze your cheese. Depending on your oven, you may benefit from using the broiler. I usually use the broiler the first two minutes, and then bake the rest of the way. Using the broiler the first two minutes helps me get oven spring. Freezing the cheese helps it to not burn from the broiler.
There's another level of technique beyond what I do which could involve slow knead, using a food processor for quick kneading, or some people do what's called a poolish. I'll probably experiment with those things at some point, but if you do what I pointed out above, your dough/pizza should turn out pretty good.