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iggiggiggy

iggiggiggy


yikes, the size it's 15

NY-style 15in pepperoni pizzaaa!   70% hydration dough, 2% salt, AP flour+caputo chef's half-n-half. (Plus drop of oil, sprinkle of sugar to get browning in a sub 5 min bake)

 

625F bake temp

Costco brand part-skim low-moisture mozz... soo melty pully pully..mmmm 😊

Hormel's Turkey Pepperoni, to reduce the cals--not a spring chicken no more..

Sauce is just using Walmart's Great Value italian-style (cheep, but good)... Local Costco stopped carrying the 3-pack Cento San Marzano

 

pizza-whole.thumb.jpeg.7586e5cf66aaa76927305e99cba5af10.jpeg

 

a virtual slice for you:

pizza-cross.thumb.jpeg.db30ffd8a7b37f77f182f86985524cad.jpeg

 

Got great leoparding on the bottom as well, but this is not a pizza forum, so, no, i say. 😊

 

iggiggiggy

iggiggiggy

NY-style 16in pepperoni pizzaaa!   70% hydration dough, 2% salt, AP flour+caputo chef's half-n-half. (Plus drop of oil, sprinkle of sugar to get browning in a sub 5 min bake)

 

625F bake temp

Costco brand part-skim low-moisture mozz... soo melty pully pully..mmmm 😊

Hormel's Turkey Pepperoni, to reduce the cals--not a spring chicken no more..

Sauce is just using Walmart's Great Value italian-style (cheep, but good)... Local Costco stopped carrying the 3-pack Cento San Marzano

 

pizza-whole.thumb.jpeg.7586e5cf66aaa76927305e99cba5af10.jpeg

 

a virtual slice for you:

pizza-cross.thumb.jpeg.db30ffd8a7b37f77f182f86985524cad.jpeg

 

Got great leoparding on the bottom as well, but this is not a pizza forum, so, no, i say. 😊

 

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