First Delivery for our NY Style Slice shop concept

[dadospizza]

Lehmann dough recipe
50/50 Vantaggio
La Vella (hand crushed seasoned with salt and minced garlic)

Have been playing around with stone placement in the oven. Some say all the way at the bottom, some say close to the top. Flavor was good and nice cheese melt, but looks burnt. Almost like a chain pizzeria. Not really what were going for, but flavor was OK. Vantaggio feels generally underseasoned.

[The Dough Doctor]

And the baking temperature was?
Tom Lehmann/The Dough Doctor

[dadospizza]

Home oven at 550 (no separate thermometer to verify)
Preheated for an hour. Then hit it with the broiler just before putting it in the oven.

48 hours of cold fermentation. Stretched from cold-ish (in a hurry)