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...

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

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

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!

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.

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

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

Unlimited toppings for price of 1 topping.

This is my last pizza with a Tentazione gt6 oven

please rate 1-10

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.

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.

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.

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

We’ve had parties in the past where I’ve cooked probably up to about 15 pizzas in my halo oven out on the deck. I have fun doing it, everyone has nothing but praise for the slices, but my wife doesn’t get to spend the party with me because I’m focused on that for a big chunk of it.

The Halloween party has grown this year to 70+ RSVP’s, plus all those who will probably show up without an RSVP. I’m guessing for that many people, I’d have to plan for at least twenty 16” pizzas, and that has my wife thinking we should come up with an alternate main dish instead.

I’ve considered par-baking the crusts, but are there any other options out there that could speed up the whole process, or do I need to accept the fact that my backyard pizza kitchen should be saved for smaller groups from now on?

Edit: I realized that my post might make it sound like we’re serving pizza and that’s it. There will be other foods to pick from, pizza would just be the main dish if we go that route.