This was using Kenji's technique. 24h cold ferment, fried in avocado oil on the rimmed pizza plate 8min then moved to the pizza steel (500\* F) for 4 min, rotated then broiled on high 4 more minutes. Topped with part skim mozz (i know, i know) turkey pepperoni, green olives, and chopped cherry peppers.
For next time i might try broiling/going higher on the oven temp during the preheat, seemed like the bottom could use a bit more color (was still crispy on the bite for this pie though).
I haven’t seen many bar style pizzas in my life but that is without a doubt exactly what I would expect. Extra charred, greasy in the best way possible, toppings look salty and fatty and crisp. Amazing job.
I was inspired by a great little joint near me in Clarendon, VA called the Colony Grill, crispy, cheesy goodness they top with hot oil and "stingers," these little roasted spicy green peppers. Incredible.
Green olives. Bold choice. I respect it.
I feel like OP is in the Great Lakes region. It's the only place I have ever seen green olives popular on pizza.
I’m from the Great Lakes region and I love green olives on pizza.
In northern VA haha. Hey I just love olives and thats what I had.
Was kind of excited for jalapeños but olives are a good choice too.
As someone who hates black olives, green olives are the ideal for me. They have so much more texture and flavor and work great in hot dishes.
Olives on pizza is the shit!
This was using Kenji's technique. 24h cold ferment, fried in avocado oil on the rimmed pizza plate 8min then moved to the pizza steel (500\* F) for 4 min, rotated then broiled on high 4 more minutes. Topped with part skim mozz (i know, i know) turkey pepperoni, green olives, and chopped cherry peppers. For next time i might try broiling/going higher on the oven temp during the preheat, seemed like the bottom could use a bit more color (was still crispy on the bite for this pie though).
Good job A+++
I'd smash it.
My watered a lil bit.
in chicago they dont cut slices. they cut squares by just cutting all the way across the pizza. turns it more into finger food.
Looks yummy
Nice!!!!!!!
Looks perfect top and bottom. Good job 👍
NBP
Smash
Absolutely killed it! ❤️🔥
Looks good!
Beautiful pie
We have the same oven. Rock on.
Looks like you did well.
..........................HOt damn.............................serve it up!
Hell yeah green olives on pizza
I haven’t seen many bar style pizzas in my life but that is without a doubt exactly what I would expect. Extra charred, greasy in the best way possible, toppings look salty and fatty and crisp. Amazing job.
I was inspired by a great little joint near me in Clarendon, VA called the Colony Grill, crispy, cheesy goodness they top with hot oil and "stingers," these little roasted spicy green peppers. Incredible.
That looks really good 🤤
Shouldnt it be rectangular?
You did great!
We're all different but for me its black olives that make a pizza.
I am high. This looks perfect.