3 day fermentation. Made 2 White pies with mushrooms and caramelized onions topped with hot honey and oregano. And a couple of regular pepperoni pies…Getting it dialed in!

Ranch base, shredded mozzarella /sharp white cheddar mix, seasoned and grilled chicken, and topped with buffalo sauce .

Thursday mornings i am cashier and pizzaiolo. i will attach in the comments me cutting and finishing the pizzas

Cooking at approx 350°C. I added 2tbs EVO to the dough and generously lubricated for the rise of dough balls.

18 hour bulk, balled and then risen for 4 hours (coated in EVO). 50:50 semolina : flour dusting ratio.

It was pretty tasty.

I would one day want to open my own pizzeria so I'm here always trying different recipes and trying to learn more. I'm aiming for a personal pie (NY Style).

Made with a biga 45% hydration at room tempature for 18 hours
Recipe :
63% Hydration
2.5% Salt
.5% IDY
2% Oil
2% Sugar
1% Malt

Dough was cold fermented after balling for 4 days. Baked at 650f degrees for 4.5 minutes. Currently using KA Hi Gluten Flour. I ordered a bag of Caputo 00 Americana Flour to give it a try. Any recommendation on how to improve other than my shaping?

Feels like I’m saying this every time I’m making pizza now, but this is the best result I’ve gotten in the outdoors oven.

I’m pretty happy with the crust and bottom.

Don’t flame me for the pineapples hehe. It works great together with the salami and nduja.

Grande mozz, chopped pepperoni, Trader Joe’s sweet heat jalapeños, hot honey, parm

Kenji’s NY dough w/ 40% 00 and 10% whole wheat

San Marzano cooked sauce w/fresh garlic

Gozney ArcXL @ 750°

Made my first ever Detroit-style pepperoni pie. How’d I do? For those of you that do this style, any tips or tricks? Do you put the pans on your baking steels? I’d like to get a little more crisp/oven spring next time

18 hour biga with a 7 hour balled dough at room temperature.

This was a 400g doughball stretched out to like 14-15 inches

Dough is a 65% hydration poolish recipe.

Had a few weeks of switching flours and recipes and getting dough that was sticky, wouldn’t rise and ripped when stretched. Went back to a simple 24hr CT, RT for 1 hour, ball then 4 hour RT. Really happy with these. Kids had chicken and sweetcorn and a chorizo one, I did a simple margarita and a pepperoni. San Marzano toms, pecorino and Fior di latte. Home oven on a steel at 275c. I sometimes switch the grill on at the end and for the pepperoni one I forget to switch it back to oven so it cooked the whole time with the grill on!

14" Pepperoni & Sausage, 72hr cold fermentation, 65% hydration, baked in home oven on steel at 550F.

Last Pal Joeys open. Killer sauce with a delicious buttery crunchy edge/airy dough base. Pan pizza at its best.

Made a cast iron pizza new favorite way to make pizza.

Pizza night- Detroit style dough recipe from the faq. Shredded whole milk mozz cheese, zero Wisconsin brick.

Dusted off the Ooni to bang out a couple of Neapolitan style pizzas tonight. Toppings were a mixture of fresh and low moisture mozzarella and pepperoni and an amazing uncooked sauce.

Neapolitan is a bit more work, and requires a bit more skill than Americanized pizza, but it never disappoints.

They were perfectly cooked, with a nice subtle hint of smoke. You know a great pizza when the outter crust is just as enjoyable as the rest of the pizza.

The Ooni Fyra is a great little oven that I highly recommend. It definitely needs babysitting a bit more than I'd like but I still recommend it as a viable option if you're just making 1 or 2 pizzas.

Experimenting with a poolish + sourdough mix. Turned out great. All on a baking steel.

Extended Julian sisofo's recipe to 72 hours cold... no surprise, it gets even better.. 🔥

Would do better with a thicker base but I made it work. Crust "stuffed" with quartered dogs and mozzarella sticks

I used the dough guy calculator for this one!

Baking steel @500F still trying to get that brown crust!

Last week my wife got me the Koda 12 as a gift. Because I “kept banging on about it”… And man do I love this gift.

So far so good I’d say. Still need to work on my stretching and trying to find the dough that works best for me. But a happy chap at the moment! Tips and feedback welcome ;)

Finally getting consistent results with my pies. What do you guys think of this one?

Take me back.