OT - Gochujang pulled pork Korean pizza

Canugghead

Base sauce: gochujang, tomato paste, rice vinegar
Toppings: leftover pulled pork, mozz, pineapple, red onion
Garnish: cilantro
Sauce for drizzling and dipping: kimchi, mayo

Will need to make more before long...

johnmitchell

Absolutely Stunning!!!!

GrateEggspectations

What a beautiful pie. I would destroy that thing! Bravo. 

HeavyG

I'm amazed at the patience of your dining companions. Absolutely zero chance that those great looking pies would last long enough for a "group photo" with my crowd chomping at the bit.

JohnnyTarheel

Oh lord I'd kill those!!

WeberWho

You're not messing around!

lousubcap

That is "Go big or go home" pizza cooks right there. I would crush that opener teaser pizza right there.  Da-n! And the topper:
https://youtu.be/JwRwcUSrBd4

Canugghead

Thanks folks.

@HeavyG, no crowd here, they're for takeout and delivery tomorrow.

Forgot to mention the dough... It's the "24- to 48-hour pizza dough' in Forkish's The Elements of Pizza, with reduced salt and hydration. I take out the dough balls from the fridge about four hours before cooking, seven minutes apart (yes I'm ocd )

@ColbyLang, to circle back, I tried water in the moat to curb the condensation under the lid, no luck.
 

Stormbringer

That looks incredible. Was that cooked in the Egg? If so, what temperature? Did you raise into the dome?

JohnInCarolina

Canugghead said:

Thanks folks.

@HeavyG, no crowd here, they're for takeout and delivery tomorrow.

Forgot to mention the dough... It's the "24- to 48-hour pizza dough' in Forkish's The Elements of Pizza, with reduced salt and hydration. I take out the dough balls from the fridge about four hours before cooking, seven minutes apart (yes I'm ocd )

@ColbyLang, to circle back, I tried water in the moat to curb the condensation under the lid, no luck.
 

Gary, I'm curious - what salt and hydration levels are you going with?  All of the pies look fantastic to me.

Canugghead

@Stormbringer, sorry it wasn't,  hence OT in the title. The frozen pulled pork and ham were smoked in the XL though.

rekameohs

Canugghead said:

Sauce for drizzling and dipping: kimchi, mayo

Saw a Triple-D episode where they put kimchi on the pizza, then cooked it.  Thought that was a weird idea - I should try it.  I put some on an already cooked Pepperoni pizza and found it to be quite tasty.   I will use some again.

Canugghead

@JohnInCarolina
Salt: I tried sea salt, kosher salt and even table salt (blasphemy). TBH can't tell the difference in handling or taste.
Hydration: 70% is too wet/sticky for me.  After many tweakings I've settled on 62.5% (summer) and 63.5% (winter), can launch with just lightly floured wood peel, no need for semolina or other stuff. 
Flour: No fancy $pendy Italian 00, I use Costco's
https://www.costcobusinesscentre.ca/ardent-mills-primo-mulino-neapolitan-style-pizza-flour%2c-20-kg.product.100299011.html
 

JohnInCarolina

Canugghead said:

@JohnInCarolina
Salt: I tried sea salt, kosher salt and even table salt (blasphemy). TBH can't tell the difference in handling or taste.
Hydration: 70% is too wet/sticky for me.  After many tweakings I've settled on 62.5% (summer) and 63.5% (winter), can launch with just lightly floured wood peel, no need for semolina or other stuff. 
Flour: No fancy $pendy Italian 00, I use Costco's
https://www.costcobusinesscentre.ca/ardent-mills-primo-mulino-neapolitan-style-pizza-flour%2c-20-kg.product.100299011.html
 

Sorry, I should have been more clear with my salt question.  What percentage are you using by weight?

Canugghead

@JohnInCarolina your question was clear, I need  to learn to read
IIRC receipt calls for 2.6% salt, I used 2.2% for a while but bumped up to 2.4% recently. May go up to 2.5%.

GrateEggspectations

@JohnInCarolina

Personally, I think we need a full out tutorial post from @Canugghead. 😊😊😊

JohnInCarolina

Canugghead said:

@JohnInCarolina your question was clear, I need  to learn to read
IIRC receipt calls for 2.6% salt, I used 2.2% for a while but bumped up to 2.4% recently. May go up to 2.5%.

Thank you my friend.  I only asked since your pies look far better than any I have ever made!  I will give your mix a shot.  

Canugghead

@GrateEggspectations Sorry, you know I'm a poor writer. I've left enough bread crumbs everywhere, help yourself 

CP92

@Canugghead Are those dough balls after refrigerator fermentation?  I've had a problem with mine flattening. I am using 70% hydration though.  I think I'm over proving. 

GrateEggspectations

Canugghead said:

@GrateEggspectations Sorry, you know I'm a poor writer. I've left enough bread crumbs everywhere, help yourself 

Yeah, but don’t forget I’m a Luddite. Would love to see the consolidation of wisdom in a single spot. 

Canugghead

@cp92 I go with 62.5% (summer humid air) or 63.5% (winter dry air) hydration. 0.25% ADY.
My routine...after hand mixing, rest 20 minutes, mix again, rest 1.5 hr, form balls about 240g for 12" pie, refrigerate in individual containers a night or two, room temp rise about four hours before cooking, since we make at least 8 we take them out 7 minutes apart so the later ones are not overproofed.

These dough balls have been in the fridge for about an hour only, I was experimenting with 1/2 teaspoon water in the bottom rim  hoping to eliminate the condensation. The takeout containers are 6.5" at the bottom, after the 4-hr room temp rest they expand  about half way towards the side. 

Since you're used to 70%, dropping to 62/63 may be too drastic, may be try 65% and also use the pinch test to make sure it's not overproofed?

CP92

Canugghead said:

@cp92 I go with 62.5% (summer humid air) or 63.5% (winter dry air) hydration. 0.25% ADY.
My routine...after hand mixing, rest 20 minutes, mix again, rest 1.5 hr, form balls about 240g for 12" pie, 

Thank you sir.