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Forkish SD pizza on the JR. Pic heavy!


Ben S
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I have been wanting to try this for a while, now it is time to share!

I started by making sourdough pie from Ken Forkish's new book The Elements of Pizza. I have really enjoyed this book; it has enabled my to up my pizza game! I will not give away his recipe out of respect for the author. I will say it is a 70 % hydration sourdough.

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First mixing of the dough

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Post second kneading

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Dough after the bulk rise

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Dough divided before shaping

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Shaped dough resting in an oiled container

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Proofed dough ready to stretch

Meanwhile light up the joe Jr.

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Deflector with SS nuts as spacers

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Second heat deflector/ pizza stone.

With this setup, the thermometer was resting on the pizza stone, no good, flip over the heat deflector frame and now the pizza stone sits just above the felt line. See photo below

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I was shooting for done temps of 650 F, but parenting happened, so the pizzas went on at 750 F.

Back to the pizza prep.

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Stretch the dough onto parchment.

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Enjoy the ease of store bough sauce.

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Two cheese, two pepperoni

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Cooking! 2-3 minute pies.

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These were some of the best pies I have ever made! This may become a weekly staple in my house!

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Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas.

I think the sourdough adds a great flavor to the pizza.

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Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas.

I think the sourdough adds a great flavor to the pizza.

I agree. I am very happy with these pies! I have been raving about SD pizza for a while.

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great looking pizza, I've had an Alaskan starter that I need to well... start. I will have to give pizza a try once the culture is going.

Alaskan starter? Is that the one that is more of a batter?

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Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas.

I think the sourdough adds a great flavor to the pizza.

I agree. I am very happy with these pies! I have been raving about SD pizza for a while.

 

 

The SD recipe in Forkish's book gives me amazing results too. Why is it so hard to find sourdough pizza locally?

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Phenomenal job on those pies and it's just incredible what the Jr can do. Great oven spring on the heel of your pizzas.

I think the sourdough adds a great flavor to the pizza.

I agree. I am very happy with these pies! I have been raving about SD pizza for a while.

The SD recipe in Forkish's book gives me amazing results too. Why is it so hard to find sourdough pizza locally?

I don't know. More work. People want cheap food with no soul? We have two places. One is excellent, but salty and expensive. The other is Peppes of frank Peppes in new haven. I have had some of the local Peppes and was not impressed.

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Interesting. Isn't Pepe's what Ken gushes about in his book?

From the quick search that I did, I was unable to find any local places selling sourdough pizza. You're right though: most people probably associate pizza with cheap and quick food.

I don't remember, I know he mentions Peppes. I have talked to a few people who have been to New Haven and the local chestnut hill location. Everyone says New haven is better. No one says the chestnut hill shop is bad. When it opened it was a three hour wait for seating.

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Great looking pies. We have a decent local Italian restaurant with a wood fired oven behind the bar. There pizza is decent and you can watch it in the oven if you get the right table. I don't think they have any Sourdough varieties.

Reef's Bistro

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