I really like that plating

Arranging the juliennes was the longest part by far, probably took about 5-10 mins to do the arrangement of the prepared vegetables. Arranging everything else only took about 1-2 minutes, quick since I keep my sauces in squeeze bottles.

To actually serve this during a meal you’d probably have to arrange the juliennes on a sheet tray earlier in the day and then just spatula them onto the plates during service.

I literally ate some tortilla chips as soon as I finished it lol. This would probably work better as a single plate in a multi-course tasting menu. I just made it for fun.

Oh wow. I just watched a YouTube video about this restaurant’s chef last night!

https://www.youtube.com/watch?v=kMKQ7StaZog

https://www.youtube.com/watch?v=8qU7nRd9fiU is a good starting point for this style of pizza.

the three things i did to go from average homemade crust to this were:

1. high moisture, cold fermented dough - 65% moisture or above, combine and let rise in the fridge for at least two days, folding it every once in a while
2. “oven spring” - a ripping hot oven and bake surface are required to create spring and bubbles. turn up your home oven as hot as it will go (525-550F) and let the steel, stone or cast iron pan preheat until its burning hot metal. you will get a subpar result if the pan goes in room temperature
3. pre-bake the crust - NYC pizza ovens are 800-900 degrees, much hotter than a home oven. in a home oven, the amount of time required to fully cook the crust will burn the cheese. restaurant recipes have to be adapted for home tools. at home, shape your crust and add just the sauce, then bake for a few mins. THEN remove to add your cheese and toppings, before baking fully. otherwise you’ll either have undercooked crust or burned cheese every time

there’s a million ways to make pizza but this is what helped me.

beer on cutting board for size because i ate it already

it was smol but tasty.