Recipe for crust in comments

I tried 65 % hydration and 20h fermentation it turned out pretty good. Just experimenting with the temperatures. Just burnt my hand while getting thr pizza out the oven💀

Hey pizza lovers,
I’m looking for feedback, tricks and suggestions to improve my pizza game (the dough, precisely). I’d like to have a bigger outtwe rim/bigger rise of the crust.

Here are the parameters for the dough:
- 66% hydration levain dough;
- mixing quite a bit with kitchenaid mixer (till smooth and resist couple of seconds the windowpane test);
- bulk ferment 3-4 hours (no big rise);
- divide and preshape;
- wait until it has almost doubled in size (took a sample before bulk);
- put it in the fridge;
- wait 1-2 days;
- remove from fridge ~2h before baking;
- get the dough out of it’s bucket! This is where the pics begins.

Pizza bakes @480 Celcius (~900F), bottom and top heat, on a biscotto stone.

All suggestions welcome! I am leaning arouns the fermentation of the dough, but am not sur where to go from here.

Thanks🙌🙌🙌

165g dough ball rolled out to 11-in. Baked 625°F for 9 minutes. Trying to find more uses for Vitamix than making 2 minute peanut butter.

I cannot seem to get a proper tall cornicone. im cooking at 800 degrees using king arthur. do i need to switch to Tipo flour? I can only get a proper crust once in a blue moon. do I just need to be more gentle with the dough all around?

Edit: i just realized i dont have any good crossections its just a fairly dense not too bad but definitely not super good.

Pizza night! This week’s special was an interesting one. And if you are a fan of savory, salty, and sweet, then this one is for you. It had my usual mozzarella and smoked Scamorza mix, with diced smoked chicken sausage, pineapple chunks, and grated Pecorino Romano. Out of the oven I topped it with a swirl of unagi sauce. If you’re not familiar, it’s a thick salty, sweet Japanese glaze basically made of soy sauce, sugar, and rice vinegar. It was pretty tasty as is, but on my last slice I added some chopped hot Chicago-style Giardiniera, and the heat really made it!

Hi

I've been baking pizzas weekly now for the last months and I stubbornly insisted with high hydration: 74, 72, 70, 68...and I was never really satisfied with the result. Until last weekend when I lowered it to 66%.

This was the best pizza I've ever made at home and if you wanna try it, I also attached my recipe. I'm using biga at 70% ratio.

It was enjoyed. Thoroughly. Ran low on time.

Whipped up an epic NYC style pie for dinner.

72 hour cold ferment

540ish Gram ball stretched to an 18” screen

Served on a 16” tray and it fit the entire tray!

Baked at 400 for roughly 20 minutes

Also gave our neighbor a plain 16” cheese too and it was probably the best one I’ve made for our neighbors since I started asking if they wanted to try a pizza I made.

Cheers from SoCal! 🍕🍻

For years I has used pizza stones - in ovens and on BBQ's, I've worked in kitchens in front of a pizza oven (have the marks on my upper right forearm to prove it) I picked up a pizza steel and found it to be worth the efforts of using a home oven to produce a delicious pie. Pair it with a sourdough crust - cold fermented for 3 days, some 45% moisture mozzarella, splash of cheddar, simple tomato and herb base, pepperoni that cups perfectly... and I may never eat anything else ever again. A pizza steel is a fantastic tool to add to your arsenal of home pizza chefin'

Spicy pepperoni, bacon, basil, ranch, Peppadew peppers.

And pepperoni are talking in a very peculiar way 🎶

BBQ chicken pizza

It’s taken a couple failed attempts but finally figuring it out I think. Made these 3 pies tonight in my SoloPi oven.

Fairly new to making homemade pizza. I followed Kenji Lopez-Alt's same day NY style with a slight alteration using half bread flour and half all purpose. Turned out good enough for me!

Ooni Koda 12, 18 h cold proof, 66% hydration. Still, there is room to improve, but I’m much happier than with the first attempt.

Been a minute, felt good to make some pies

62% hydration, 48 hours
Salsa verde as the base, shredded chicken, mozzarella (some cotija if you can find it), fresh jalapeños, caramelized onions, dollops of green habanero hot sauce and tomato sauce, finished with tons of fresh cilantro.

There’s a lot going on and it looks a mess, but it’s the most popular one I make.

Just a plain cheese for more dough practice. Neapolitan, two day cold ferment 65% hydration. Very happy. Light fluffy crust with perfect chew for me.

Half pepperoni and banana peppers
Half white pizza
Dough from a local pizza shop
Grande whole milk mozz