New York vs. Neapolitan vs. Detroit Pizza

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New York vs. Detroit vs. Neapolitan. 3 vastly different style of pizzas from 3 recipes from 3 pizza experts AND my brand new pizza oven.
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Pizza recipes:

Neapolitan pizza from Napoli on the Road cookbook by Michelle Pascarella

Pizza dough:
1 kg/7.5 cups medium strength flour (such as 0 or 00)
700 g/ 24.5 oz water
2 grams/ 1/2 tsp fresh yeast
25 grams salt
5 grams olive oil (optional)

tomato pasatta
basil
fior de latte mozzarella
olive oil

"The Loui Loui" Detroit-style pizza from the Loui Loui's Detroit Style Pizza cookbook by Michael Spurlock

Dough:
359.28 grams all purpose flour
153.98 grams semolina flour
3.85 grams active dry yeast
1.92 grams diastatic malt powder
3.21 grams salt
384.94 grams water (100 degree f)

Wisconsin brick cheese
sandwich pepperoni
Canadian back bacon
sliced onion
sliced green pepper
sliced mushrooms
sliced black olives
cooked italian sausage removed from casing

tomato sauce

NYC Pizza from Scarrs Pizza cookbook by Scarr Pimentel
will post full recipe here later today.. I promise!
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