Going to add this item to our menu in the new year, so weve been testing some recipes out. Started with a gavones new haven dough recipe, as that was the original goal but I wanted to do something a little “easier”.

Dough: -king arthur bread flour - 740 grams -70deg water - 508 grams -instant dry yeast - 4 grams -pink salt - 17 grams

Mixed the dough on low speed until it came together. Then let it sit for about 20 minutes. Turned it back on for about 10 seconds to get a nice ball formed. I put a few tablespoons of olive oil in a bucket, put the ball in the bucket with a tight lid and set it in the cooler for 96 hours. It just so happened to be that long but I wouldnt wait that long usually. Took it out and portioned into 400 ish gram balls, put them in their own container with olive oil and let it proof for another 24hrs at room temp.

I used a 10 inch cast iron pan with about 2 tbls of olive oil in the bottom.

Sauce: -Valoroso whole peeled pear tomatoes 3# 6oz -pink salt - 2 tbls -basil - 1/4 cup chopped -dried oregano - 1tbls

This is still a work in progress for me, and completely arbitrary. I blended the above with a stick blender. I rinsed the tomatoes of the can juice and checked for skins and cores to remove.

I shredded Galbani low moisture whole milk mozzarella for this test. Im very familiar with grande and polly - o but ill save those for a higher temp oven. If ever.

The pepperoni used was pre sliced Rosa Grande - im not sold on the thickness but im going to get some boars head natural casing and margherita and slice to the thickness Im looking for.

I par baked the dough for 10 minutes at 425. Topped with sauce, mozz, grated romano, olive oil and thr ronis while my oven pre heated to 500. I then finished it for about 8 minutes.

Pulled it and let it set a bit in the pan - scraped it out and put on a cooling rack. About 5 minutes for each step.

Cheers.