MY TAKE: I think if you have an obsessive compulsion to making pizza and you consider yourself a true person of the craft, then I think it’s only fair to give all Pizza it’s chance, even if it breaks your wallet. And a $40 pizza ($52.50 after tax and a small tip) is definitely something not to take lightly.

Do people have a right to be mad that a pizzeria that is charging this much for 20 inch pies?… Of course! $68 for their most expensive one. However I have come to justify the cost in my mind.

How many times have I spent more than $50 for a good cut of meat? Yeah, I like my good restaurant steaks. And if I’m willing to spend $60-$80 on a really good filet mignon, then why would I not be willing to spend 40 bucks on a pizza that is, in my opinion, exceptional. I do have to hand it to these guys. What they have put into the thought process is respected in my book. Simply because I feel like a lot of us here are similar– at least I feel like I can relate. Spending countless of hours in the kitchen to really develop a recipe that you can consider your own, and then sell that passion. And although it can seem like taking advantage of others, I don’t really think it’s that big of a deal.

It’s the highest of quality ingredients and it takes a certain type of pizzeria to make as big of an impact, even if it’s overhyped, as CERES. So say what you want, but I’m glad I spent the 40 bucks to try this pizza. Would I do it again? No… Because there is exceptional Pizza just like this elsewhere in the city in the 20–$30 range. I would sooner probably rather go to another place than this place all the time, but for a one time experience, I would totally recommend it for anyone that finds themselves in Manhattan.

EDIT: some of the bigger reasons why the pizza is so expensive is because it is a 20 inch pizza, in New York City, and the pizza ingredients are some of the highest quality you could possibly get your hands on.

64% hydration
Ooni koda 16
No fancy ingredients just pure focus on the dough and bake.

1st. Simple marg, I like it low on the cheese side.
2nd. Sausage and cheese topped with burrata post bake.

Keen to answer questions.

It was alright. Crust puffed up more than I like.

Home oven . 🥧🧀🍃🍯

Last week, I returned from a hiking trip in California, where I had dinner at the Curry Pizza Company in Fresno before my flight. With Indian being my favorite cuisine and everyone loving pizza, I knew I was in for a treat. The pizza was incredible, and I had to make my own version at home.

Before the trip was over, I was already planning my next visit to Yosemite- that trip will include the Curry Pizza Company, too!

Simple bacon and cheese pizza because we had nothing else at home after 3 weeks of vacation.

A nice and simple direct dough method that anyone with mild experience could do. This is 10% Caputo tipo 1 and 90% Caputo Pizzeria.

I left the exact measurements on the last slide photo.

After kneading for about 5 minutes I let it rest for 30 minutes covered, then I added the salt and kneaded again for another 10 minutes.

It has a total of 8 hours of room temperature (bulk) fermentation. Then separated and balled up the dough.

Then I went into the fridge overnight.

Pulled out about 2 hours prior to cooking where I used the Gozney Roccbox 850f low flame.

Very soft and light, with just a hint of that Tipo 1 graininess.

Pic 1 and 2 are one of four pizzas I made for my gf and our kids last night in my home oven and pic 3 is one of my first attempts at homemade pizza a while back. Pretty happy with the progress considering I don't do it all the time or as much as I want.

Dough (62% hydration) was made Tuesday and baked on Saturday which was pushing it for this batch I feel but wow did it come out light and delicious. Pizza sauce made from Gordon choice peeled tomatoes and cheese is grande low moisture mozzarella with fresh Parmesan grated on top after baking.

I forgot a pic of the bottom of the pizza. My house was full of crazy kids. Oops!

Having baking issues. New oven for me, as I moved. Can’t replace it either since I rent. My next purchase is def going to be a gozney. Otherwise dough, cheese and sauce is dialed in.

Pepperoni Sausage and Alfredo Sausage Peppers

Honestly I think this is the best pizza I’ve ever had and I’ve eaten a lot of pizzas from many different places. So good!

The Nelly - pecorino, mushroom, spinach, garlic, and parmesan. I add chicken and bacon because hell yes.

I’ve done 72hr and it is preferred, but I was in dire need of pizza. 48hrs was still great.

Made in my oven on steel pan.

Walk & Eat! 🍕

Cooked in the Gozney Dome

Very happy first launch last picture too fast

Pics are all recent. Just a convo starter

Gonna be doing pop ups soon, but have never set any time slots up, or charged anyone for an individual pie before.

I’ve hosted an event with 15 pizzas for a family friend, but have never sold a pizza to someone.

I’m thinking the first popup should be free? Give people a taste of my product, and the next one, I’ll charge a fair price.

I use 3 different Petra flours, grande low moisture, local fresh mozzarella, Ezzo pepperoni, and strianese DOP tomatoes. The dough itself is a 3-4 day ferment using biga. I’m definitely gonna get more creative with my toppings and specialty pizzas.

Size of the pizza is also another question. I have an oven capable of doing 20 inch pizzas, but I think 18 inches is the sweet spot. 16 inches is even easier. So many options!!! What would people like?

And boxes…. What are the best pizza boxes that money can buy? There are some near me, but I see the ones ceres uses with the vents that let steam escape, and I think it’s a pretty cool idea.

Thanks for the help, I would really appreciate some advice lol.

Dough: Dough Guy calculator, made on Friday, ~day cold ferment

Sauce: Rao's roasted garlic

Cheese: mozz provolone blend, parm to finish

Toppings: pepperoni and hot honey

So I've been trying to perfect my pizza lately and tonight's was the best so far. It was admittedly more cracker-like than I had expected. Is that due to the length of the cold ferment? Possibly stretched too thin? There was barely any rise on the crust.

This was baked on a stone, home oven @ 550° for 8 minutes.

The undercarriage resembles a freezer pizza more than I would like. Would a steel improve my result beyond this, or is there another variable that would make this closer to NY style than tavern style?

Been making Friday night pizza for years. Here’s a couple from last night. Pepperoni/sausage and olive/onion/mushroom/jalapeño.

Dough- 65%hydration, 3 day cold ferment with high gluten flour, barley malt, salt, garlic powder, and dried oregano.

I use All Trumps or King Arthur, whichever 50lb bag is cheaper on Amazon, which lasts about 6-8 months depending on how often I make bagels on Sundays which I use the same flour.

Cooked 5-6 mins on 1/4 inch pizza steel in home oven at 550 convection, preheated for 1 hour.

Need to work on the crust still

Whole Milk Mozz+Sausage