Slow Pizza : 120 Days Start to Finish

Firing this pizza in the @oonihq Pro oven only takes about 60 to 90 seconds. But this peak season pie, built around sweet golden cherry tomatoes, padron peppers, and basil took 120 days to make - from the planting of each seed, to the transfer outdoors, and to the ultimate harvest when the vegetables are in peak form. It’s a pie that only happens during a short window during the summer, and with the addition of soppressata - it’s one that is essential every year at the height of the summer season. Video about the process below.

Grandma Style Pizza in Cast Iron Skillet

I’ve been fine tuning this wood fired cast-iron Grandma style pie and finally getting the hang of it. The line between Sicilian and Grandma style is thin, and generally defined by the thickness of the dough and how long it proofs in the pan. This version lives somewhere in the space in between, with a nice airy crumb but not overwhelmingly bready. Earlier iterations were a bit thinner, and in the future I may want to go back to a thinner crust. Video about the process below.

Detroit Style Pizza

After a few months of making Neapolitan style pizzas in my new wood fired oven I wanted to try something a little different. It was a little more challenging than making a quick 60 second pizza right on the stones and maintaining steady temperature over a longer period of time. Ultimately the pizza tasted really good but I definitely need to work on the temperature regulation next time around. Some areas got a little too charred.

In the process I learned a lot about the origin of Detroit pizza and how it relates to Sicilian pizza. I made a short video that dives into the history of Detroit Style and the evolution of Sicilian pizza.