First pizza in years turned out awesome

[thickcrustlightsauce]

I've made a variety of homemade pizzas in the past, but nothing in the last couple years. I caught the bug again recently and adjusted some old recipes I'd been using. Glad I did, because everything came together. There's always room for improvement, but this is the best-tasting pizza I've ever made.

Dough recipe
803g high-gluten flour (x4 14” dough balls)
63% water
3.2% fine sea salt
2% vegetable oil
1% sugar
1% diastatic malt
0.12% IDY

Method
+ 6 hours bulk fermentation (68 degrees)
+ 48 hours cold fermentation (36 degrees)
+ Take out 2-3 hours before stretch/cook

Sauce recipe
#10 Tomato Magic
2T EVOO
2T oregano
1.5T sugar
2t salt
1t garlic powder
1t red pepper
0.25t MSG

Method
+ Combine and let rest in fridge for 48 hours
+ Take out 2 hours before cook
+ Apply 4.5oz per 14” pizza

Cooked these on a steel @550F on convection bake

[kbrede]

You’re making me hungry

[9slicePie]

I've made a variety of homemade pizzas in the past, but nothing in the last couple years. I caught the bug again recently and adjusted some old recipes I'd been using. Glad I did, because everything came together. There's always room for improvement, but this is the best-tasting pizza I've ever made.

Dough recipe
803g high-gluten flour (x4 14” dough balls)
63% water
3.2% fine sea salt
2% vegetable oil
1% sugar
1% diastatic malt
0.12% IDY

Method
+ 6 hours bulk fermentation (68 degrees)
+ 48 hours cold fermentation (36 degrees)
+ Take out 2-3 hours before stretch/cook

Sauce recipe
#10 Tomato Magic
2T EVOO
2T oregano
1.5T sugar
2t salt
1t garlic powder
1t red pepper
0.25t MSG

Method
+ Combine and let rest in fridge for 48 hours
+ Take out 2 hours before cook
+ Apply 4.5oz per 14” pizza

Cooked these on a steel @550F on convection bake

A few points:

1) I appreciate the detailed post.
2) I appreciate that you specified the floor and oven you used.
3) I appreciate that you posted a pic of the undercrust.
4) I appreciate that amazing looking slice in that first pic!  Would love to taste it!
5) I appreciate that the above points are about a new member's post.

[thickcrustlightsauce]

Gave it a shot again last night

[hammettjr]

Looks good! I like your detailed sauce. How much of a difference does the MSG make? Same question for the 48 hours of letting the sauce sit?

I'm curious to try both of those. Otherwise my sauce is pretty similar.

[Cheazy E]

That’s a tasty looking pizza! Drooled over the shots when you posted and tagged me on Reddit, but appreciate the extra pics and details on the recipe.

Curious about the MSG! How much of a difference does it make?

[Travinos_Pizza]

Very good looking crust

[thickcrustlightsauce]

Looks good! I like your detailed sauce. How much of a difference does the MSG make? Same question for the 48 hours of letting the sauce sit?

I'm curious to try both of those. Otherwise my sauce is pretty similar.

The sauce was good right away, but 24+ hours in the fridge made it POP. I’m convinced it makes a difference. I’ve started using a bit less red pepper though.

I froze a bunch of it after making last batch and am thawing it now to use in a couple days. Interested to see if I notice any differences.

[thickcrustlightsauce]

That’s a tasty looking pizza! Drooled over the shots when you posted and tagged me on Reddit, but appreciate the extra pics and details on the recipe.

Curious about the MSG! How much of a difference does it make?

What’s up Cheazy? I don’t truly know as I haven’t made it with MSG + without and done a taste test. That said, this is the best sauce I’ve ever made, and I’d never used MSG previously. But I’m also a big MSG proponent in general, so I’m biased.

[thickcrustlightsauce]

Well, made some dough over the weekend for Tue night pizza and my oven went out. Thought I might as well try to use the Traeger. 3 of 4 pizzas turned out edible.

[Whiskyb]

Could you let us know what cheese you are using

[stamina888]

dear lord, this looks legit

[thickcrustlightsauce]

Could you let us know what cheese you are using

So a month ago I picked up some WMLM mozz at a local (PNW) grocery store which is known for having good cheese. Packaged by the store itself. Get home and realize it says “Grande, Wisconsin” on the packaging. It’s the only thing I’ll use on pizzas now.

[fitzgen]

So a month ago I picked up some WMLM mozz at a local (PNW) grocery store which is known for having good cheese. Packaged by the store itself. Get home and realize it says “Grande, Wisconsin” on the packaging. It’s the only thing I’ll use on pizzas now.

Which grocery store?

[Pizza_Not_War]

New Seasons sometimes has Grande. Not consistent at the store I go to.

[fitzgen]

Oh interesting, I've been using the New Seasons unbranded LMWM mozz. Just checked my packaging and it says "Wisconsin" but not "Grande". Wonder if it is the same thing or not.

[thickcrustlightsauce]

Oh interesting, I've been using the New Seasons unbranded LMWM mozz. Just checked my packaging and it says "Wisconsin" but not "Grande". Wonder if it is the same thing or not.

[fitzgen]

Mine is probably the same cheese!

[Pizza_Not_War]

I talked to the cheese department manager awhile back and she said that the distributor didn't always have the Grande in stock so they frequently substituted. She seemed to indicate that nobody cared except me and proceeded to nerd out on telling me how they use lasers to slice cheese in a factory she visited.

[thickcrustlightsauce]

Made some pizzas tonight for a family birthday gathering. Used a marinara my sister-in-law made me for all but the last pizza. Lowered moisture to 59% this time, and it turned out more similar to what I picture as the classic NY slice. Also balled after only 2 hours bulk; 72 hours CF.