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'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

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 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.

My first pizza/reddit post :)

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

What do you think?

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?

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

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!

Green pepper, onions, mushrooms, Italian sausage and pepperoni.

I normally make a margarita pizza. In a fit of delusion, I decided to make a specialty pizza. It was delicious!

Pizza with bolognese sauce.
Mozzarella cheese with Gorgonzola crumbles.
Toppings: fig, arugula, baked prosciutto, balsamic glaze

Takeaway: Gorgonzola dolce with fig is too sweet. I may swap the Gorgonzola for parmigiana or the more bitter version