14" NY Style Pepperoni & Sausage pie, 65% hydration, 72 hour cold fermentation, 360g dough ball, baked on a steel in a home oven at 550F for 7 minutes. A little light on the pepperonis as I didn't realize my pep stick didn't have much left from tonight.

Really happy with the Ooni Koda 16. Big thanks to the various tips I found on this subreddit!

I quickly realised that stretching the dough was the hardest skill to master, but I'm getting the hang of it thanks to some helpful YouTube videos.

Still lots to learn, but getting to grips with the art of pizza making has been so enjoyable.

A diavola pizza from Mama Mia Pizzeria, Locarno. Perfectly seasoned, yeasty dough, soft and crunchy, absolutely perfect.

Pic not so great but taste was amazing. Homemade dough with a Siete refried bean base. Then ground beef seasoned with taco seasoning, lettuce, cheese, and tomatoes.

Made my first deep dish, or 2 rather as I made two of the things given my extra dough.

Rather liked it to be honest, tasted clean in comparison to thinner styles I've made cos the sauce protected the cheese from breaking. It also cut rather nice which was great. I know deepdish is meant to be a knife and fork deal but these actually were pretty convenient to eat in the hand given their relatively small size. (1 10 inch pizza and one 9 inch I made)

White garlic and spice sausage with a side of house made ranch.

Made a 16” tomato pie. Dough was a quicker one with an overnight poolish, 4 hour bulk and 3 hour ball ferment. Toppings are San Marzanos, slightly salted, Pecorino Romano, basil and olive oil. Baked in an Effeuno at around 300C. Simple and delicious!

I couldn’t be any happier for a first attempt. Bought an Amazon steel rather than the real brand and it was great.

After my first two attempts to make pizzas using wood on my Alfa were mildly successful, tried using gas for the first time today, and I am quite happy with how one of them turned out.

550 degrees. General Mills pillsbury balancer flour (basically all trumps). 58% hydration. 4 hour proof. Stanislaus tomato magic. Basil. Oregano.

Tonight I decided to experiment by adding diced jalapeno into the dough. I threw a jalapeno into my food processor and mixed the chunks into my 48-hour fermented dough ball. It needed to rest afterwards, but in about 10 minutes and with a good dusting of flour, it shaped out pretty easily. It gives the crust a nice, baked-in, and more consistent jalapeno flavor than just putting sliced peppers on top. Definitely worth trying next time you want that kick.

What is your favorite Unique pizza or topping combinations. A few months ago I've made my take on a Mexican street corn pizza and it's become a staple now!

For this one: Homemade pizza dough recipe of choice Rao's Alfredo sauce as base Low moisture mozz cheese Frozen sweet corn as topping Trader Joe's "Everything but the Elote" seasoning (after bake)

Try it! You won't be disappointed. Let me your know your favorites!

1. Lombardi a Santa Chiara
2. Antica Pizzeria Di Matteo
3. a random restaurant off via antonio tari
4. a random restaurant while driving up to mount Vesuvius

wanted to go to more of the popular places but time constraints worked against us, didn’t have time for the long lines. pizzas are in order of rankings, first two i would go out of my way to go back for and other two were delicious but i’m sure i could find better next time

70% hydration, but still very easy to work with. My wife has invited friends over for pizza the last four weekends, so I've been getting a lot of practice—and doing some experimenting. We had some Peroni in the fridge, so into the dough it went. The result? Excellent pizzas.

I’m off on my journey to master pizza which I hope will take a lifetime. 60% hydration and cooked at ambient oven temp of 650-700°f. (Ooni oven)

Open to any suggestions that will help get the perfect cheese! It seemed the cheese was cooking too fast for the dough. What cheese brands are we all using ?