This was the second of the two NY style pies I made yesterday. This one also utilized the new cooking technique I learned, but this time I ran into a small issue while cooking it. But first here's a rundown of the dough, sauce, topping, and baking details.
For the dough, I used the master dough without starter recipe from #thepizzabible with a 4 day fermentation.
For the sauce, I made the NY/NJ sauce from the book. I modified it by doubling up the oregano, salt, and oil, and used San Marzano tomatoes for the crushed tomatoes. I also added garlic powder. I let this sit in the fridge for 3 days.
For dough prep, first I let the dough come to room temp and stretched it into a circle. I do my best to keep a good crust so if puffs up light and airy. Next I spread the flour/semolina mixture on the counter as well as the pizza peel to prevent any sticking. Once I had a good enough circle, I placed the dough on the peel to top it.
For topping the pie, I brushed oil on the crust. Next I spread the sauce, drizzled some evoo, and sprinkled some sea salt. Then I grated pecorino Romano on the sauce. Next I scattered shredded fontina, followed by thin strips of whole milk mozz. Finally I drizzled some more evoo, and one more sprinkle of salt and pepper.
Then I noticed the oven was smoking a bit. I opened it to check and found that the semolina / flour mixture from the previous pie was the burning culprit. With the oven already at 500 degrees, I slid the pizza from the peel to the steel. I cooked it for about 5 min, but the burning was getting worse so I rotated and moved it to the bottom rack on the pizza stone earlier than I would've liked. It cooked for about 4 more min, but then my smoke alarm went off, so I had to take this pie out early.
Aside from being slightly visually undercooked, it was actually cooked pretty nice. It also inherited a bit of a smoky flavor which wasn't a bad thing. To prevent this issue in the future, I'll need to scrape any excess semolina / flour off the steel, since I'm not used to cooking with both the steel and a stone at same time. Taste-wise though, it came out really good! Another successful pizza adventure in the books! 😄👍🍕