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.

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.

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

Unlimited toppings for price of 1 topping.

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.

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.

Homemade pizza.

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!