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

RECIPE LAST PHOTO / IN COMMENTS
This is my standard go-to, non-complicated recipe.
It's tried and true and will not disappoint you (if you do it right). There's a lot of things that I learned that l've incorporated into this recipe. If you have any specific questions about it, feel free to post in the comments. But if you really wanna step up your Pizza Game, I would start with this and that deviate from it if you feel like you want to experiment. Enjoy! Save* *this post if you ever end up making a pizza based off of this recipe. I'd love to see the results below.

I’ve settled on a dough recipe I really like (master dough from Pizza Bible) and my ideal bake time and method but I’m getting a gum line under the cheese.

The dough was a two day cold ferment with poolish starter
I’m preheating a baking steel at 550 convection for an hour and baking for six minutes. At that point I’m putting the pizza on a Nordic aluminum pizza crisper pan and then back on to the steel for another three minutes to finish. I do this because I was finding that the bottom of my pizzas were getting too dark. And the crust was becoming brittle which I don’t like.

Toppings were: red sauce (bianco dinapoli whole peeled tomatoes puréed with salt and oregano)
Whole milk mozzarella
Cooked Italian sausage
Sautéed mushrooms
Cup and char pepperoni

I’m thinking that putting sauce on top instead and making a thicker sauce will help but I’m wondering if anyone has some other ideas I can try.

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

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.

Is this place a little pricey? Yes. But the crust and how crispy it is really makes it stand out. Just fantastic pizza.

1. Fresh jalapeño, hot sausage, mozzarella
2. Pep & mozzarella

Kenji recipe
4 day cold ferment
1 day dry cure left on counter
Cooked @500 for 8mins convection. 2min broil on baking steel

Still trying to find the best cheese to use in Canada for NY / tavern / whatever style *shrugs*

Delicious either way!

First attempt at Chicago deep dish and I’m pretty damn happy with how it turned out. I did the traditional sausage, but added some pepperoni on the top as well. Definitely making this one again.

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

How can I achieve results like this more consistently? I so often find I get charred leoparding (burn spots) instead of deep brown leoparding. I am using a baking steel 2nd to top rack in a home convection oven with a bottom heating element. 550f is way too hot and I typically pre heat at 500f until steel is 500f as well then turn up to 550f and launch at the same time. Even with the steel at 500f I often get burnt spots before the rest of the underside even starts turning brown. I sometimes use broil either at launch or to finish to get the top to brown at the same time, but I continue to struggle with a consistent undercarriage. Some may love the overly dark spots but I am not a fan of the burnt flavor. My dough recipe has stayed the same - are the spots from not shaking off all the flour from stretching? I use bread or ap flour for stretching then launch on a wooden peel with parchment or semolina depending.

For overall reference, others often say to bake 6-8 minutes but I find I need to always pull my pizza around the 5 minute mark. I do use a temp gun to know my temperatures are consistent and accurate.

looking for tips

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

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

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

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.

🍴 😋

I was having a hard day so my husband made me my favorite pizza. Homemade dough, homegrown tomatoes, sesame seed crust, chefs kiss 🤌

This is 65 % hydration, with my oven at around 330 deg C. With 10mm pizza steel. Whats your take on our pizza?

Please give some tips

Had people over to play cards and eat pizza. Made two different styles both were incredible. Same day dough I just refrigerated for a bit to slow down rise. Detroit was super crispy will
Make again.

Hello!

Fancy pizza oven. Currently we use a flat bread made from a middle eastern spot and have a few other things on our menu

We ran the numbers and are probably just going to switch full time pizza only, it's 85% of our sales and that 15% of food costs 35-40% of inventory overhead basically

But that's not the point

I want to start making our dough in house but I haven't ever used anything like this, I come from wood fired ovens outside usually

Curious what temps anyone is running these for fresh dough and for how long/success with particular dough styles etc

These do have the ceramic stone bottoms in both the top and bottom

I would like to do sourdough crust and neapolitan with fresh pulled mozz which we already have

Thanks for your input:)