04/04/2026
Dropped my hydration down to 63% from my usual ~70%. No olive oil — keeping the dough traditional. Added a touch of sugar to wake up the yeast, then cold fermented for 24 hours.
The result? A Neapolitan-New York hybrid. Not quite the airy, chewy rise you get with a true Neapolitan, but special in its own way. Stretch it thin and you get a cracker crust. Stretch it a little thicker and you get that crispy outside, soft inside texture that’s honestly addicting.
The hardest part of pizza at home? It’s not the dough — it’s getting the top and bottom to cook evenly. That takes patience and attention.
My go-to method in a home oven: broiler on high for 3-4 minutes. Rotate the pizza frequently — the back of the oven runs hotter than the front. Once the bottom is cooked, pull it off the pizza steel and move it closer to the broiler to finish the top.
Spiral the sauce, top with low-moisture mozz, and don’t be afraid of the char. Those leopard spots are the goal, not the mistake.
Tag someone who thinks homemade pizza can’t compete with a pizzeria 👇