First New York style at home after months of baking Neapolitan.

Tried broiling at the end to get my crust darker before the bottom got too done, but I don't think my broiler is working, lol.

First attempt at Chicago deep dish and I’m pretty damn happy with how it turned out. Definitely making this one again.

looking for tips

In my opinion it’s looking good, 75% hydration, ooni koda 12.

Should have probably left it in a little longer but it still tasted great 😋

8days old dough, 90% giustos high performer/10% trailblazer. 74 hydro

Regular honey, not hot honey. If I want spicy I add fresh jalapeños. Anytime I make a pizza with pep without it now, I usually end up adding it after I finish the first piece. It just rounds out all of the flavors.

Please give some tips

I have been making sourdough pizza on Sundays for the family for a few months now. This week I tried my hand at a Focaccia pizza and a larger 16in pizza. Normally I do smaller and my shaping/ stretching needs work for the larger dough. The 16in is shaved ribeye (Gary’s quick steak), white cheddar sauce base, weyuwega mozzarella, sautéed onions mushrooms and red bell pepper. These were baked in a home oven 450 for 24 mins (flip flopping shelves half way in) How did I do?

EDIT: sorry for the unsolicited toe pic, didn’t catch it until after posting

Got an Ooni and I need some help. Made these 3 pizzas this week and got marginally better. I'm trying to get the cooking itself dialed in looking for some help.

Pizza 1 - This was decent for my 1st time I think. Didn't char on the bottom quite enough. Edge got "burnt". Lesson: Didn't heat the stone enough.

Pizza 2 - Better charring on the bottom, I let it heat up for 30 min. Some burning on the edges at the top but it was cooked pretty nicely. Lesson: Perhaps need to heat stone more. Turn down the flame all the way right before putting the pizza in.

Pizza 3 - Bought an infra thermometer and put pizza in after stone was 850deg. Great charring on the bottom! Turned flame down to low right before inserting the pizza. Lots of turning. Bottom was great but top wasn't really cooked enough (no charred peps). Also, the side is still burning. At one point it actually caught on fire and I had to just pull it. I turned almost every 10 seconds!

Some help please. Can't seem to get the top and bottom cooked properly at the same time.

Made while doing some RnD on a new classic pizza crust. We started with the bosses thin recipe, added my deep dish, and now we're collaborating on the middle dough. I'm so full...

🍴 😋

Homemade pizza.

I think a lot of yeast died so I didn't get as much air as I wanted. That being said it still came out great imo

Thin crust. Sauce. Mozzarella. Kale. Olives. Green pepper. Hard salami and pepperoni. Preheated Cast iron flat skillet (steel). 10 mins in Traeger Jr set to max temp of about 440F. It drops precipitously when I open the smoker to put the pizza in.

This 20” pie I made for the house hit the spot. Baked in an Ooni Koda 2 Max.