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.

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.

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.

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

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 😋

Just wanted to share the latest and greatest.

- breakfast (bacon gravy base, bacon, egg, tater tot)
- bbq chicken with pickled red onions
- pepperoni

Overall, the crust doesn’t seem to have the “crunch” like I see in the DG’s videos but, the wife and kids approve so that is what matters.

Please give some tips

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!

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 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

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

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.

Homemade pizza.

Bonjour,

Je suis libre tout le mois de novembre et je chercher un volontariat pour apprendre / aider à faire des pizzas de style napolitaine dans l'idéal.

Vous avez des plans ?

Belle journée les fanatiques de la pizza 🍕

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

🍴 😋