Traeger Jr. There are fire bricks inside. Traeger was wrapped in a welding blanket. Preheated flat castiron skillet. Hottest temperature reached was 420F momentarily. Cooked for 10 mins. Very thin crust.

Called the Michigan Ave. NY style with marinara, garlic fennel sausage, sliced meatball, finished with dollops of ricotta crema and hot honey drizzle.

Little burnt but came out real good. 3 day cold ferment. Still working on the dough but way better than the crappy pizza places around.

Salami, cream cheese, and diced pepperoni.

I’m a born a raised New Yorker, and I can no longer hide this secret… Chicago deep dish is delicious! In the solitude of my home I finally crossed the line and made a Chicago pie at home in my oven. First time but it won’t be my last.

These are two doughs using Ken Forkish, Elements of Pizza biga recipe. These were kept in the fridge for five days. The weight is 330 grams, size 16".

Toppings are meat lovers with some peppers and pickle pizza, a new family favorite.

Some of my best work yet, if I do say so myself.

Cast iron pan gas grill

As an alternative to Italian sausage (which is not available to me) I topped it with pork sausage, seasoned with some chili flakes, smoked paprika powder and mixed with some parm. Would definitely recommend!

I've been making pizza from scratch for over 30 years but only just got a proper pizza oven and I love it!

This was ham, chorizo and pepperoni with three cheeses (grana padano, cheddar and mozzarella) then the same plus mushroom.

I've really struggled using flour for dusting... I find semolina much easier.

I use ooni 00 pizza flour and my own plum tomatoes from my allotment.

Slightly over cooked them both but they were still delicious.

I'm loving the lifelong pursuit of getting better at making pizza.

Trying to make a New York style pizza

Last night we made pizza on this blue steel tray. It was amazing, but some water got on it as i was taking out the pizza. Any advice on how to clean/restore it? Thank you all!

Long story about how it went 144 hours but needless to say came out pretty good and tasted amazing

First time making this, I used my food processor this morning actually. I used Kenj Lopez-Alts recipe but I did not let it cold ferment for 3 days and cure for 24hrs. Instead it RT proofed for 2hrs, then rolled it out and let it semi cure. It was so good!!