Tonight's NY pie - in my opinion a very tasty combination:
Cheese: 70% whole milk mozzarela and 30% smoked provolone
Sauce: Italian passata (Dececco), sweetened with sugar, freshly ground black pepper, a pinch of cayenne and marjoram
Toppings: Sweet onions and diced ham, and a generous swirl of EVOO and crushed red chilli post bake.
Dough was another JerryMac inspired attempt, as my previous takes on this thread - 66% hydration with 3% honey, this time no oil.
This was a very tasty pie - the smoked provolone gave the pie a more robust flavor, and contrasted beatifully against the sweet tomato sauce, along with the ham and the crunch of the onions...Speaking of onions, I piled them on with a heavy hand - but very little is visible, because most got swallowed up by the bubbling cheese