pizza al taglio with zucchini

[lingandclams]

This dough is 80% hydration, made with KASP. I let it ferment for two days before balling and proofing at room temperature. The inspiration comes from Sullivan Street Bakery, incorporating some techniques from Razza. I'm working on perfecting the thickness; for this batch, I used 450g of dough for a 40x30cm pan. If you aren't gifted zucchini in the summer, do you even have friends

[ADeGeorge]

This looks fantastic. Did you precook the zucchini at all before topping the pizza or just cut it thin enough for it to cook in the oven?

[Pizza-Face]

Izzat the Paderno Italian blue carbon steel pan?

[Andrew t]

wow, very nice

[lingandclams]

This looks fantastic. Did you precook the zucchini at all before topping the pizza or just cut it thin enough for it to cook in the oven?

The zucchini was thinly sliced using a mandolin, then mixed with 0.75% salt by its weight. After resting for a while, it was wrung out with a towel to remove excess moisture and then baked raw.

[lingandclams]

Izzat the Paderno Italian blue carbon steel pan?

I'm not sure of the brand, but izza a blue steel pan, the same size as a half-sheet tray, so it fits in my home oven.

[Pizza-Face]

I like my Paderno, I have the same size 15X11X1.30 IN. It's thicker than the Detroit steel pans, don't warp.
Transfers heat like a old fashioned thick steel wire rimmed pan. Stuck once a tiny bit in the corners, then never again.
Of course I don't wash it with soap just like my cast iron pans, so it won't stick ever.
Good for focaccia style. 

[Pizza-Face]

Sullivan Street Bakery. You in NY or FL?
I'd like to see a crumb side shot if you've got one.

[lingandclams]

Sullivan Street Bakery. You in NY or FL?
I'd like to see a crumb side shot if you've got one.

I'm in Troy NY. I'll get you a side shot next time.

[lingandclams]

Here are a few more pies I made this summer: Margherita, potato, and tomato.