7 minute New York bake

[Decoy205]

Don't really care about names that pizza looks next level.  

You're in the toppings and flavor combo experiment mode now.  Cool ideas!  

[Pizzaman106]

Your pizza is beautiful as always, but I have to ask which is more dangerous - honey nut squash on a pizza posted in a thread with "New York" in the subject line or Ghostbusters crossing the streams? I feel like either could result in all life as we know it stopping instantaneously and every molecule in our bodies exploding at the speed of light.

😂. I guess the Honeynut topping is more welcome in a "California style pizza" thread haha.  What about a pineapple pizza on the Neapolitan thread? 

[DDT]

22 hour room temp (68 F) ferment. 100% King Arthur AP flour, 62% hydration, 3% oil, 2.5% salt, 1% sugar, and 0.045% idy. 12 minute mix to 73 F DDT, 17 hour bulk ferment with first fold at hour 2 and second fold at hour 12. 5 hour ball. 250 gram dough ball stretched out to 12.5 inches. Baked in Gozney Arc XL at 700 F for 3 minutes.

Pie #1: Honeynut squash, Mozz, smoked Gouda, Aleppo pepper flakes, and basil

Pie# 2: Honeynut squash, mozz, ricotta, Calabrian Chilis, post bake Speck, and basil.

Pie#3: Honeynut squash, Mozz, ricotta, Calabrian Chili, smoked Gouda, and basil.

Next time I will not add the ricotta since it is a bit bland and takes away from the other flavors of the pizzas imo. The ricotta combined with the squash was also quite heavy. I might use goat cheese next. Overall, the honey squash on the pie was
delicious.

Is Honey Nut Squash the same as butternut? and did you pre cook it? Putting Pie#1 on my to do list.

[DDT]

Keep in mind that the recipe was intended for a Neapolitan bake, so for a slower NYish bake, more cream and juice is probably the right call.

Thanks Craig. That is what I was thinking and........I usually launch about 715-725 and this was at about 675 so cooked longer than my usual 3 min bake. Closer to 6

[TXCraig1]

What about a pineapple pizza on the Neapolitan thread?

I'm actually amazed every time somebody does it - that a quantum singularity doesn't appear and tear open a hole in spacetime that swallows us all up.

[Pizzaman106]

Next time I will not add the ricotta since it is a bit bland and takes away from the other flavors of the pizzas imo. The ricotta combined with the squash was also quite heavy. I might use goat cheese next. Overall, the honey squash on the pie was
delicious.

Is Honey Nut Squash the same as butternut? and did you pre cook it? Putting Pie#1 on my to do list.

Honey Nut is sweeter than Butternut and has a more tender flesh. I would describe it as almost a hybrid of yams and butternut squash. You should definitely try it. It is now my favorite winter squash.

[jkb]

I'm actually amazed every time somebody does it - that a quantum singularity doesn't appear and tear open a hole in spacetime that swallows us all up.

We'll have to wait and see.  There's not a whole lot of laws in quantum physics.

[TXCraig1]

We'll have to wait and see.  There's not a whole lot of laws in quantum physics.

Don't get me started. I obsess over the fact that one of the sum of all positive integers is -1/12 (and experimentally verified in the Casimir effect). 

[DDT]

Honey Nut is sweeter than Butternut and has a more tender flesh. I would describe it as almost a hybrid of yams and butternut squash. You should definitely try it. It is now my favorite winter squash.

Interesting. I worked produce for 20 years and don't remember it. Do you pre cook it or just slice it thin?
thsnks

[peakpizza]

What scale are you using for your yeast quantities?  Seeing as they are such small amounts, I am assuming it is a different scale than the one that you use for flour?

[kori]

What scale are you using for your yeast quantities?  Seeing as they are such small amounts, I am assuming it is a different scale than the one that you use for flour?

You want to use a jewelers (aka high precision, pocket) scale. Easy to find on Amazon or a place like Wal-Mart. You want to make sure it measures starting from 0.01g.

[Pizzaman106]

Baked this in a Marsal Gas oven for 6 minutes at 650 F.

[sunnykhan]

22 hour room temp (68 F) ferment. 100% King Arthur AP flour, 62% hydration, 3% oil, 2.5% salt, 1% sugar, and 0.045% idy. 12 minute mix to 73 F DDT, 17 hour bulk ferment with first fold at hour 2 and second fold at hour 12. 5 hour ball. 250 gram dough ball stretched out to 12.5 inches. Baked in Gozney Arc XL at 700 F for 3 minutes.

Pie #1: Honeynut squash, Mozz, smoked Gouda, Aleppo pepper flakes, and basil

Pie# 2: Honeynut squash, mozz, ricotta, Calabrian Chilis, post bake Speck, and basil.

Pie#3: Honeynut squash, Mozz, ricotta, Calabrian Chili, smoked Gouda, and basil.

Next time I will not add the ricotta since it is a bit bland and takes away from the other flavors of the pizzas imo. The ricotta combined with the squash was also quite heavy. I might use goat cheese next. Overall, the honey squash on the pie was delicious. 

How did you like the Gouda with the Mozzarella? 

[peakpizza]

Baked this in a Marsal Gas oven for 6 minutes at 650 F.

Nice looking bake.  Did you brush the cornicione with oil for this bake? 

[Pizzaman106]

How did you like the Gouda with the Mozzarella?

I probably needed to put more. The speck really dominates the flavor along with the squash.

[Pizzaman106]

Nice looking bake.  Did you brush the cornicione with oil for this bake?

I put a bit of EVOO on after the bake.

[sunnykhan]

I probably needed to put more. The speck really dominates the flavor along with the squash.

try it out , I've been doing a Mozzarella and Gouda blend and it tastes a lot better than plain mozzarella thats for sure also parmesan and smoked sea salt post bake. I keep getting disappointed every time i try plain mozzarella pizzas  its like something is missing.