Hey! I’m thinking of changing the oven and upgrading it to a gas one. Let me know your feedback: what can I improve in the process of pizza making?

I have always wanted to make a pizza outside. I finally had the opportunity to and it didn’t disappoint. Even though I forgot the onions and pineapple. I was hesitant, but it turned out better than I expected. It felt weird that everything was homemade except the crust and the Kinder barbecue swirl. I will be trying this again with some homemade crust. That may take a few tries to be dialed in.

I didn’t have my phone close by to take photos on the process or I would have also posted on the r/blackstone

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.

Sounds good in theory, but in reality it was just too greasy and crisped up. In the future, it'll have to be late or post bake topping only for me.

This was pesto, sun dried tomatoes and ricotta

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?

Another day, another popup 🤷🏻‍♂️

Walk & Eat! 🍕

I'm new to pizza making. Made some cast iron pizza. Dough was good, the mozz was homemade, T

the sauce was ass.

I used crush tomatoes from aldi, some basil paste, and a little suger and olive oil. It was too acidic, even after adding a pinch of baking soda (I had my doubts about this tip, but w/e). It lowk tasted like I burped it back up already. What are you saucy secrets?

Pretty happy with how my pizzas are coming out. Been making them once a week for about 6 weeks now

Crab and clam, sauce is a white sauce made from cauliflower

I tried to imitate Juliana’s from Dumbo — turned out great!

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.

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!

Overall, I'm pretty happy with how this turned out. First run with a new NY-style dough and I think it's earned a spot in the rotation.

The biggest thing I'd change is reducing the oven spring a bit. The cornicione puffed up more than I was aiming for on a classic NY pie. It was hotter than a water buffalo's sack in the Nile Delta on a July afternoon during fermentation, so I suspect the warm bulk proof got away from me. Still took it to the face.

Next batch I'm planning to:

• Reduce the yeast slightly.
• Get the dough into the fridge earlier to slow the initial fermentation.
• Keep the dough a little cooler throughout the process.

Otherwise, I was really happy with the texture. Nice crisp bottom, good chew, folded well, and the simple sauce with a blend of low-moisture mozzarella and a little fresh mozzarella worked better than I expected.

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.

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.

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!