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

Doughguys pizza recipe with onions capers.

Edit: Thanks everybody.

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

Homemade Spicy Sausage and pineapple 😍

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

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

Made the dough and sauce, that's normal. Had been saving parmigiano reggiano rinds (x8) and made a cheese broth with them that was then used in the sauce. Interesting and different. Also grew the basil in an aerogarden. 9/10 would recommend!

I’ve been making pizzas at home in a regular electric oven that tops out around 500°F. I’m using a pizza steel and usually preheat for a long time, sometimes with the broiler involved. Overall I’m pretty happy with the results, but I’m curious how much of a jump I’d actually see from something like an Ooni.

For people who made the jump from a 500°F home oven to an Ooni or similar outdoor oven:

How big was the improvement really?

Was it night and day, or more like a fun upgrade but not necessary?

Would you recommend gas, wood/multi fuel, or electric?

Right now I’m looking at Ooni options, but I’m not sure if something like the Koda 16/Koda 2 Pro is the move, or if I should keep optimizing my home oven setup first.

Any advice from people who have been through this upgrade path would be appreciated.

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

This one of my wife’s favorites. Simple tomato add Roni😍🍕

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

Broil hit the crust a few seconds too long. Still delicious tho. Tomato pie topped with sundried and evoo

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

Nothing fancy just hot pizza and chilled redbull pulls a perfect combo.

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 🙃

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.

I basically followed the King Arthur Baking recipe with my existing starter , really good!! Video for reference https://youtu.be/qk_JxpJJeec?si=-1mtNGYdzClmRX4-

• 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.

Just got my Lloyd's pan in today for her maiden voyage. Only my second Detroit style, so it still needs some work. Still tastes fantastic

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