Skyline Pizza recipe ingredient list:
–Skyline chili or high quality Cincinnati chili like my Skyline copycat recipe:
–Sliced hot dog
–Finely diced onion
–Plain yellow mustard
–Finely grated mild cheddar or Colby cheese
–Pizza dough (proportions below for large batch)
—-water 1 L
—-flour 1500 kg
—-dry yeast 5 g
—-honey (10g) or sugar (5g)
—-salt 25g
—-olive oil
I’m using one of Vito Iacopelli’s recipes for this dough:
It’s a large quantity but keeps well in the fridge for up to 3 days and can be used for other things like calzones and strombolis.
With my oven, I kept the broiler on the whole time, starting the broiler well before starting the camera. I had the top rack one below closest-to-the-broiler and the lower rack one below that. I lined the lower rack with floor tiles to simulate having a smaller oven. I used one tile on the top rack as a “pizza stone.” I used a modified garden tool in place of one of those thin wide metal spatula things the pros use to get pizzas out of an oven. Basically, I tried my best to simulate the “Neapolitan Pizza” at home researching the big YT channels like Iacopelli, Alex French Guy, and Pro Home Cooks formerly Brothers Green Eats, but had to deviate a little with more in-out-the-oven action to make it work with Skyline (Iacopelli advocates a single sauce-only par cook before adding the cheese and putting it back in the oven for a home version of a traditional Neapolitan pizza)
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