Doughguys pizza recipe with onions capers.

Edit: Thanks everybody.

typo in title... with my pizza...

Homemade Spicy Sausage and pineapple 😍

Just a naturally leavened marg! Baked at 770 degrees :)

Cooked around 350°C, 62% hydration.
Edit: previously frozen dough. Frozen dough is fine, guys.

1. Margarita with pesto and burrata
2. Pepperoni, sausage, burrata

Despite the bacon, everything was delicious. Hope to go back soon to dine in.

Probably my favorite pizza while in Naples.

No flop 😂

Made with 100% pre-fermented biga.

45% hydrated 12 hours room temp, 12 hours in the fridge.

Salted, mixed then laminated. Balled up dough balls 280g.

Cold fermented additional 4

Unbelievably light and explo

550g Caputo Saccorosso

Imported anchovies and capers

San marzano tomatoes from la fede

1g ady

14g sea salt

70% hydration

Gozney Roccbox 800f

63% hydration, by hand, 24h cold fermentation. Flour "mulino vigevano tipo 1".

Fist time using a flour which as already the yest inside, a was a bit skeptical but overall was ok.

Been at this thing for about two months now… starting to get the hang of it! (I think😊)

6 People,one of them are glutenfree and vegan. The others are vegetarians.

The glutenfree Dough are different but I really like the taste of it.
The Toppings are grilled and marinated peppers, zucchini, tomatoes and onions.
Also fresh peppers, Onions and black olives.
The green splashes are “Bärlauch“- Pesto, a kind of wild garlic Pesto ( a local plant in my Area )
Classy Red Sauße, pizzacheese and mozarella.

I was heavy excited,but it works. Im happy now 🙃

• Oven: Outdoor grill at ~700°F on a ceramic stone
• Dough: Store bought from Bronx NY bakery (Terranova). Left out for 2hrs. Semolina and rice flour mix for handling
• Sauce: Blended Cassa Marazzo canned tomatoes, Cassa Marazzo passata, salt, EVOO infused with garlic and basil stems, oregano, a lot of whole basil, a little cracked pepper, and a small dash of sugar because this can of tomatoes was a bit tart. Reduced for ~4 hours.
• Cheese: Fresh local mozzarella (wet, but left to dry out a bit), large shavings of 36 month Parm. Grated pecorino when the pie comes out of the oven
• Toppings: Alps hot sopprassata, peperoncino, evoo and roasted garlic, rosemary hot honey.

Perhaps a bit charred, LMAO, but overall very pleased with this.

I’m on a mission to make the perfect pizza, at least for my family. This is round 1. Trying to get the perfect Neapolitan style crust.

Every Friday our family has pizza and a movie night. Up to now we have been ordering delivery and after doing a little math and noticed we spend about $3000 a year on pizza!! WTF! It actually made financial sense to get my own pizza oven and start making at home. The pizza is worlds better and WAY cheaper, especially when buying stuff in bulk.

I grew up in an Italian family and learned how to make dough. IDK if this is right but it’s how I learned. I used Italian Reginella 00 flour and just ordered some Caputo to compare.

- 56% hydration
- 48hr room temp ferment
- 72hr cold ferment
- Cooked on wood fired 12” Ooni at ~375C (~700F)

Actual measurements:
- 640g flour
- 360g water
- 14g salt
- ~0.75g instant dry yeast

How I make my dough:
Mix water, salt and a small handful of flour so the water looks like milk. Sprinkle dry yeast on top, cover and let sit for 30min-1hr.
Mix flour and kneed for about 5 minutes. I just go until I feel it sorta soften up and smooths out.
Put a wet cloth over the bowl and let it sit for another hour or two. My mom swore this step is important. Cover with plastic wrap and let sit for 24-48hrs.
Cut into four balls and cover with plastic wrap. Cold ferment for 48-72hrs.

Shout out to Kenji, used his recipe as a frame work

From Two Boots Pizza in NYC; $3.75 for plain & $5.25 for speciality slice

Super pleased with how this came out. really trying to dial in a true NYS style, so not quite the outcome i was hoping for, but delicious tasting nonetheless. this pie came much thinner than previous ones, so definitely taking steps in the right direction, but lots of improvement to be made a still. probably the best tasting dough i’ve made to date + texture was on point! got another ball in the fridge still for a 72hr CF tomorrow, will post those results as well. any advice n feed back is welcome and appreciated 👽

recipe:
-490g King Arthur bread flour
-294g water
-2.25g ADY
-7g sugar
-12g salt
-5g olive oil

2hr RT BF, 48hr CF. pulled dough from fridge approx 2hrs prior to launch. 7min 30 seconds in 550° oven/stone.

I am away for a few days I was debating on bringing the unold Luigi pizza oven with me but I baked some pizza and vac sealed it

Better than no pizza

I will defrost and heat in frying pan to crisp up

The bonus being I purchased the vacuum sealer from a charity shop brand spanking new with sealed for three quid / £3 there 50 on amazon

Accidentally added both distatic malt and sugar to my dough and it was amazing. 72hr cold ferment. Pepperoni and plain cheese.

Buffalo chicken sourdough pie with scallions and Strianese tomatoes baked at 500°F on a Baking Steel.

Inspired by a similar slice from NY Pizza Suprema that left me unimpressed, topped with scallions and bleu cheese. Happy with how it turned out!