I'm longtime lurker, sometime commenter cedricwarner. The site has been an inspiration and provided much entertainment.
For submission to My Pie Monday is my most recent pizza, using a no-knead dough of 2/3 AP, 1/3 Bread flour, rested for approximately 20 hours.
I used my GE electric oven maximum setting of 550°F, preheating a large stone for an hour. The sauce is Cento Italian (but not San Marzano) canned tomatoes pulsed in a food processor with some Kosher salt. The cheese, olive oil & basil application is copied straight from Di Fara - grated Grana Padano, shaved Low Moisture Mozz, DOP Buffalo Mozz in clumps, Filippo Berio olive oil, oven, then repeat of Grana Padano, olive oil, & a generous cutting of fresh basil from my apartment-grown plants.
I didn't get quite the char I wanted on the outer or under crust, as it looked like the cheese was quickly browning, but it tasted delicious. The aroma after the basil hit the pie took me back to Avenue J, some seven hundred-plus miles away, but never far from my mind.
Thanks, cedricwarner! Well ... I suspect some folks 'round these parts would say that at least your crust isn't burned! Hiyo!
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