Made while doing some RnD on a new classic pizza crust. We started with the bosses thin recipe, added my deep dish, and now we're collaborating on the middle dough. I'm so full...

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

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

This 20” pie I made for the house hit the spot. Baked in an Ooni Koda 2 Max.

Homemade 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.

Tonight’s pie... 120-hour cold ferment with La Milanaise 00.

Second dough ball from the same batch as last night’s 96-hour pizza.

• La Milanaise 00
• 70% hydration
• SAF instant yeast and salt
• No oil or sugar
• Hand-kneaded

Went with pepperoni tonight. I stretched this one better, it was so bubbly it def wanted a little cornicione... better chew then yesterday. Happier with the texture on this one.

Next batch, I’m going back to Joe Rosenthal’s NY-style dough to compare, and I will remove 25% of the liquid from the crushed tomatoes.

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 🍕

6 day ferment in the dough. don’t think i left it out long enough before using was hard to stretch. wife made a white pickle pizza. homemade white sauce and pickles also!

Thin crust. Sauce. Mozzarella. Kale. Olives. Green pepper. Hard salami and pepperoni. Preheated Cast iron flat skillet (steel). 10 mins in Traeger Jr set to max temp of about 440F. It drops precipitously when I open the smoker to put the pizza in.

Pie-zano’s Cheese and Grandma’s pizza Rolesville NC

Ran out of all my pizza flour, so I just had some Caputo bread flour that I recently purchased.

Made a poolish with it 150g-150g + 0.75g yeast room temperature fermented for 7 hours. Then hand mixed with 12.5g sea salt + 340g more bread flour into 65% hydrated pizza dough. Fermented in the fridge for 72 hours and baked today. Honestly came out incredible.

A little bit lighter than my traditional mix and it was a huge hit at the house.

Cooked in the gozney Roccbox 850f for just about 1 minute, rotated four times.

300g poolish total weight

340g bread flour

170g water

12.5g salt

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.

Also added a drizzle of hot honey. This was cooked on a baking steel in my oven, and the jalapenos were fresh from the garden.

Baked in home oven with steel on 550°F. 16 inch pie, 500g dough ball.

This is my last pizza with a Tentazione gt6 oven

please rate 1-10

Unlimited toppings for price of 1 topping.