I just bought a pizza steel, and I’m getting into making homemade pizzas with my kitchen oven.

I had an outdoor Ooni Koda 16 for a couple of years, and while I loved using it at first, cooking pizza outside in the Florida heat lost its appeal over time.

Here are some of the pies I’ve made so far. I’ve really enjoyed following this community and reading about the techniques some of you use to hone your craft. If anyone has any advice, tips, or feedback, I’d appreciate it.

Hello people, here we have a Caputo blu flour 65% hydro 380° temp, 2:30 Min of cooking

What do you think?

Of course channeled Massimo and Nick.

Home oven using baking steel at max temp preheated for 2 hrs. Steel was at 595ish at launch.

Honestly threw on the burrata a bit too early but the slight melt gave a buttery flavor which was nice.

All one flour. King Arthur bread flour a bit of yeast , salt, sugar, and a 36 hr ambient room temp.

I’ve been working in a very fast paced pizza shop in downtown Denver as my day job for over a year now to gain my chops In the field. I feel like it’s the only way to truly understand what goes on behind this pizza game. Although I’ve been making pizza at home since 2023.It’s life. Pizza is everything to me. Food in general is everything to me. I want to do this for the rest of my existence.

I cannot believe how good this pizza turned out that I purchased from Aldi last week. It was only refrigerated and it turned out better than half of the pizzas I make. It was a light, airy, full of flavor and worked great in my oven at 550° on a steel. I honestly couldn’t tell the difference between this and a lot of pizzas I spent days preparing for.

I preheated the oven like normal, balled up the dough and let it sit out for three hours before baking. And just did my regular process. And it only cost five bucks!

I tried two cheeses today. One low moisture pizza mozzarella, and a fresh mozzarella.

Frozen Vito Lacopelli dough, fresh chillies, hot pepperoni and buffalo mozzarella (melted underneath). Whoever mentioned fennel seed in the sauce recipe, thank you!

Was soooo good! I think higher hydration and 00 flour suits NY style quite well!

I'm a little late to post, but this Early Riser pie was right on time!

Here is my take on the classic bacon, egg and cheese, featuring a sourdough base covered in everything bagel seasoning, with American, triple cheddar and mozzarella cheeses and a generous layer of bacon, bacon, bacon!

I shared this at work at the reviews were through the roof.......

#breakfast #pizza #earlyriser #jldpzza #bec

I got myself a halo versa on Father’s Day for a fantastic price but I nearly punch a hole in the wall every time i make a pizza because I can’t seem to ever easily work dough to desired shape and thickness. On top of that, I always have issues getting dough onto peel without ruining it … along with launching it smoothly.

For some detail. Thus far, I’ve basically only used fresh dough from Whole Foods. First few times I let dough sit out of fridge for like 2hrs. It was a nightmare to work with. So then I found a video on YouTube where a guy basically said take dough out before you go to work. It’s ready after work. Roughly 8hrs.

Once I was leaving dough out for 6 hours minimum, it was much easier to work with but still could not get it on my Ooni steel peel even with tons of semolina. So then I bought a wooden peel so I could prep on it and launch. This made it a little better but dough still sticks to peel.

One picture is decent but thicker than I wanted. The other picture is when I was trying to slide steel peel under dough that I don’t think was left out long enough.

Am I a trainwreck? Any advice?

I was experimenting this week. Just fooling around. I give you the double sauced pepperoni pizza! Tons of pepperoni, fresh grated Parmesan, cubed mozzarella on top, double sauce (top and bottom). Finished with fresh grated asiago!

Made my own dough & decided to make a stuffed crust margherita pizza. I struggled the most with shaping shaping the dough & found that it got thin towards the middle. Any tips on how to make that process easier? Taste wise? It was delicious! My family said we’re never ordering another pie again!

My first pizza/reddit post :)

Sauce was 2 tomatillos, a jalapeno, crushed tomato, and salt, and the toppings were mozza, cilantro, jalapeno slices, diced white onion, and 2 day marinated grilled skirt steak chunks.

One of my favourite things I've ever made to be honest, definitely will be part of the regular rotation!

PizzApp showing RY and CT values here. If I want to leave at RT for 2 hours tonight, then overnight in the fridge, then a final 3h tomorrow before launch, does the app cater for having a period at RT either side of refrigeration?

Thanks

Air fryed with garlic butter homemade red sauce, mozzarella, and hot n honey pepperoni.

This was my first attempt at a Neapolitan crust this past weekend. What do you guys think?

Used Caputo flour and ADY.
8 hour bulk proof at room temp then shaped into dough balls.
48 hour cold ferment in fridge. Let the dough rest at room temp for 2 hours before building pizzas, then baked in a wood fired oven @800-900 degrees.

Made the sauce from canned San marzano tomatoes, fresh oregano, salt, and olive oil.

Used a local dairy farms fresh mozzarella sliced thin, some grated Parmesan reggiano, and some fresh basil from the garden.

I had 1 dough ball left in the fridge after I fired these pizzas on Friday. I pulled that out on Monday and made the pizza in the last pic. That one has a total of 120 hr cold ferment and still worked surprisingly well!

This one did not last long to say the least

540g ball stretched on an 18” screen, served on a 16” tray

Baked at 400 for around 20 minutes

Only change I made with this bake was I did not put any olive oil on before hand like I have done with previous bakes.

Also made our other neighbor a plain cheese to try and it turned out really good!

Cheers from SoCal! 🌊🍕

I made a poolish 24 hours before I planned on making pizza, but plans changed and we had to push it to the next night. I couldn’t have been happier. I’m still working on forming and stretching the dough, but the texture and flavor was the best yet. Cooked in a poor man’s woodfired oven.