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Joseph

@josephcmeyer

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Father, wine lover, cybersecurity professional, cooking enthusiast

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by @josephcmeyer

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3 days ago

Turns out buying large frames for art is really expensive. Finally got around to making some with leftover dark walnut, cherry and hard white maple. Art by @elbakerart @mcseaborneart by @josephcmeyer

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21 days ago

In my 🇮🇹 era

Braised short rib ragu w/ pappardelle 😮‍💨 by @josephcmeyer

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a year ago

“It’s a banger”
Pepp, ‘Nduja, fresnos, basil, hot honey, pecorino
@peddlingpizzas @ezzosausageco @gozney by @josephcmeyer

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a year ago

It’s been a minute since I’ve posted. This one was worth it.

Sausage with roasted fennel

#ooni #oonified by @josephcmeyer

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a year ago

Pizza for Family meal at the Duck

Pizza filled day today. I made family meal for my colleagues at work @sourduckmarket. Our owner brought in some venison this week and made a crazy good curry out of it and it turned out that it was a pretty freaking phenomenal vessel for a pizza as well. This was my first time cooking a pizza in a deck oven and it went quite well overall, I cranked the heat up as high as it could possibly go, and while more than one person asked what was “that burning smell” was, rest assured nothing actually burned 😅

Pizza 1: house made salami with mozz and pickled Fresno peppers. Parm added post bake

Pizza 2: roasted garlic ricotta cream with garlic and spinach. Olive oil and parm added post bake

Pizza 3: curry base as the sauce with venison and mozz. @yellowbirdsauce sriracha and cilantro added on top post bake (this maybe didn’t look like much but it was incredible and was the standout favorite amongst everyone)

Pizza 4: was supposed to be a Margherita but the cold front killed our basil so it just ended up being tomato sauce with mozz, olive oil and parm added post bake

#pizzapizzapizza #pizza #oonikaru16 #newyorksylepizza #pepperoni #curry #currypizza #venison #familymeal taken in Sour Duck Market by @josephcmeyer

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4 years ago

Roasted fennel and sausage/ricotta cream, garlic and spinach pizzas

Tried my hand at a few larger (15-16 inch) pie here. This sausage from @pizzacamp’s book was some of the best I’ve ever had.

24 hour fermented dough

Pics 1-2: roasted fennel & sausage
Pics 3-4: ricotta cream, garlic and spinach

Cooked it in @oonihq Karu 16. Tried to cook it like I do my 12” Neapolitans 900 degree dome temp and stone temp) and definitely learned a thing or two. I wasn’t able to turn the pizza as fast with a significantly heavier dough so I turned the flame lower so as not to burn the crust and top but the bottom definitely got blacker than is ideal. Will try a 700 degree stone temp next time and experiment with turning the oven off for part of the bake

#pizzapizzapizza #ooni #oonified #pizza #oonikaru16 #sausagepizza #vegetarianpizza by @josephcmeyer

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4 years ago

Detroit Style Red Top Pizza!

This was my first attempt at a Detroit style pizza and I think it came out pretty good. Decent frico, soft but crunchy crust and tasted great. Will probably change the dough up for next time as it seemed a little dense to me and will also let it prove longer next time.

⏲ 26hr cold ferment
⏲ 1hr room temp to bring up to temp before transferring dough to a buttered and oiled 10x14” @lloydpans
⏲ Stretched dough to corners every 20 minutes for 1 hour
⏲ 2hr proof
⏲ Parbaked for 6 minutes in the Ooni Karu 16 @ 600F
⏲ Topped w/ cheese and finished for 7 more minutes

Laid on 2 crooked racing stripes of pizza sauce and topped with dried oregano and some garlic oil.

#ooni #pizza #dsp #detroitstylepizza #detroitpizza #redtop #frico #pizzapizzapizza #oonikaru16 by @josephcmeyer

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4 years ago

Christmas Eve Eve pizza.

@boarshead_official Pepperoni
Pecorino
Mozz
Home grown Fresno pepper 🌶

Finished with @mikeshothoney extra hot honey and home grown basil

Dough made using @bartonspringsmill Yecora Rojo ‘00’ flour and a 24 hour poolish.

58 hour ferment:
24 hours bulk
34 hours balled

A new personal best in my opinion. The balance of everything was pretty well done. No tip sag with all of the toppings and the crust was cooked pretty close to perfect underneath and had great flavor. With it being in the teens here last night the heat from the fresnos were just what this pizza needed to warm me up. Plus the colors turned out to be rather Christmassy and great 👌

Happy holidays everyone! ❄️ 🍕 ⛄️

#ooni #oonified #pizza #neapolitanpizza #pizzapizzapizza #oonikaru16 #pepperoni #pepperonipizza #fresnopeppers by @josephcmeyer

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4 years ago

Pesto time! Pesto Pizza with a pesto base, pecorino, mozzarella, prosciutto, chopped basil and olive oil drizzle.

Dough made using @bartonspringsmill Butler’s Gold ‘00’ flour and a poolish.

48 ferment (24 hours bulk, 24 hours balled).

This one tasted great, I wish I had kept the flame on high as it was slightly underbaked on one quadrant. Minimal tip sag however.

Pizza 2 was a pepperoni with hot honey made out of leftover dough I had, probably my best so far was really happy it. Could have stranded it to be slightly crispier though.

Just warming up over here, I hope you guys like pizza 😜

#ooni #oonified #pizza #neapolitanpizza #pizzapizzapizza #oonikaru16 #pestopizza by @josephcmeyer

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4 years ago

Ooni acquired! I got my @oonihq Karu 16 in the other day and made some fantastic pizza with it tonight.

Dough was made using @bartonspringsmill Butler’s Gold ‘00’ flour and a poolish.

72 hour ferment (24 hours bulk, 48 hours balled).

Pizza 1: Margherita (San marzano tomato sauce, mozzarella, fresh basil and olive oil)

Pizza 2: Pepperoni with @mikeshothoney

They were both incredible! The high hydration, short bake time, long ferment and 850 degree heat made for a soft but crunchy texture. The sweetness from the honey really goes so well with the pepperoni it’s just so good.

One thing I did learn here is to pop any bubbles created during fermentation around the crust as they boil up and burn very easily as seen here but it was purely visual, there was no bad taste really associated with it.

Over all a big success though and happy with the oven, can’t wait for the next bake.

#ooni #oonified #pizza #neapolitanpizza #pizzapizzapizza #oonikaru16 taken in Austin, Texas by @josephcmeyer

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4 years ago

Homemade pizzas this week! Swipe ➡️ for baked photos.

Dough made using @bartonspringsmill ‘00’ flour. Tomato sauce made from San Marzano tomatoes, garlic, olive oil and red pepper flakes.

Pizza 1: sopressata, prosciutto, capicola, and chopped basil. Topped with crushed red pepper and drizzled with evoo post bake

Pizza 2: Margherita with sopressata

Pizza 3: Margherita

My 15+ year old oven didn’t do too bad surprisingly but looking forward to the 900 degree heat on an #ooni someday

#neapolitanpizza #pizza by @josephcmeyer

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4 years ago