Made pizza a couple of times this month and rather than bake in the Ooni, I decided to use Jim Lahey’s method of baking in the oven, using the broiler.

The stone is placed on one of the top racks just 4 or 5 inches from the broiler.

Preheated at 550°F for at least 30 minutes. Then the broiler is turned on and the stone gets blasted for about 10 minutes before launching the pizza and baking it under the broiler. Turning a few times to make sure it doesn’t burn. Charring is good.

The second time I used this method, I blasted the stone with the broiler for 30 minutes so the bottom would brown more.

One pizza was topped with Italian sausage and cremini mushrooms

and only took about five minutes to cook.

Second try was again Italian sausage,

with a sliced portabella mushroom and green olives.

Both dough were same day dough.

Over the years I have tried many different “Pizza Dough” recipes and have never found one I like

better than my bread dough.

The basic recipe is 1000g flour; 1.5 g to 2g yeast (1/2 tsp); 30g salt;

and anywhere from 63% (630g) to 68% (680g) water.

I use the autolyze, stretch and fold method and do about 4 to 5 over a 2 to 3 hour period.

Sometimes, like yesterday I leave the dough out on the counter

for 8 or more hours if using the same day.

Or, I put the dough in the fridge and give it a longer cold fermentation for a few days.

Because the dough has so little yeast it has a slow rise.

So if the dough has been in the fridge for a while it will still need to be left out on the counter for a number of hours before it is ready to use.