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

I used dough guy recipe for the first time and pretty happy!

Had to make do with same day dough (Ooni recipe). Built was really happy with how the pep came out. I have the smaller Ooni and am thinking about upgrading to the big boy, want to make larger pies!

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'

Been a minute, felt good to make some pies

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

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.

Chefs kiss 🔥

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!

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!

It was enjoyed. Thoroughly. Ran low on time.

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.

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.

Poolish & BIGA (Julian Sisofo's recipe)

48hr cold fermented

Pizza 1: imported mortadella, burrata & toasted pistachio

Pizza 2: upside down Margherita

Cooked in Gozney 850f

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💀

4 cheese , pepperoni and spicy salami and jalapeño

And pepperoni are talking in a very peculiar way 🎶

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! 🍕🍻

As you guys know, I have a hard time keeping it simple sometimes. It was supposed to be a simple pizza this week. Just a plain cheese. Then I thought to myself, I've done a 5-cheese pizza before. I can do something like that. So, I went to the store. I picked out some provolone and went over to the specialty cheeses and picked out some smoked cheddar. Then I started counting the cheeses I had at home. I had to break out my second hand as I got to SEVEN! It's no longer a simple pizza. 😂

New batch of sauce this week! 7-cheese pizza! Mozzarella, provolone, applewood smoked gruyere, smoked cheddar, Parmesan, asiago, Romano, a spiral of EVOO and dried parsley to make it look pretty. Finished with more course grated Romano!

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.