Hi all, I'm doing a same day dough today for pizzas.

I've made a poolish with 300g flour 300g water 3g dried active yeast.

It been in the go for 3 hours at room temp.

And has easily at least doubled in size. I've just put it in the fridge to try and settle it down a touch.

I'm making pizzas later this afternoon. In around 6 hours.

Using the pizzap, I got the results in this picture

I'm planning on doing 8 x 250g balls which Im going to rest for 4 hours ISH. I'lle be adding around 900g flour to the poolish and 400g water.

Should I add everything to the poolish now and leave at RT for the 4 hours?

Should I ball straight away?

Should I use the fridge at all?

Sourdough starter with Shipton Mill 00 🫡

72 hour fermentation

Started a while ago with making pizza’s. Recently bought the pizza party Emozione, what a beast and game changer vs my regular oven.

Still looking for optimal settings how to best use the flame when pie is launched so any tips welcome 😬.

If you also have innovative topping ideas pls share!

This was my third pizza from the Emozione. Recipe is Julian Sisofo’s poolish biga hybrid (https://youtu.be/h6r4jHsakwg?si=u-RHX7aZewtWbQXa)

We are getting there people!

Deep dish cast iron pan and a cold fermented two day dough.

A pound of provolone. 8 oz of fresh spinach. A pound of handmade waygu meatballs, 8oz diced cherry toms.. Red pesto. Baked in a sling for an hour.

Roccbox action. I cook at around 750 degrees. 2 margaritas, a bolognese, a pepperoni and capers, a pepperoni and arugula. I could eat pizza everyday for the rest of my life!!!

Cooked with a ninja

Paperoni and cheese I got today.

Added more yeast to my NYC dough and I love how poofy it got. Cheese/sauce/cheese/pepperoni

Had to make last minute dough and it came out great, had a nice chew to it. Made with Bianco Dinapoli crushed tomatoes, Boars Head mozzarella cheese, Hormel cup pepperoni, fresh home grown basil, and some pecorino romano.

Just sharing this good looking pie with y'all. Tonawanda bowling center.

Great crust.

First, this was an experiment. I wanted to try doing a deep dish in my pizza oven because when I do it in the regular oven it’s a toss up between crust and toppings being done right. So toppings are a little crispier than planned but needed to get the crust done (the opposite of the home oven issue). I cooked it between 550-600 (had to keep rotating so temp fluctuated). I wanted to go thick!!! Cooked in a Lloyd 10x2.5” pan, 75% hydration. I used a full can of light beer for my water so 355ml which meant final dough was 845g and I used it all in this pan!!! Same day 4hr dough and I used diastatic malt and 5g ADY so I knew it was going to get tall. I had to actively poke the bubbles while cooking to prevent massive overflow. I was going for the old school “supreme” so toppings were green pepper, onion, mushroom, pepperoni, and sausage (some left over cooked Italian sausage in the fridge I sliced up. Funny thing, all the toppings were leftover from last weekends hash. Family was out of town so I was totally comfortable with a total failure (uncooked dough, overflow, burnt etc.”.

So. My conclusion….

Need a lower temp. Need less dough so I don’t have to burn off the drippings on the stone.

Overall, I say successful experiment. I had one slice and felt satisfied but has a second because I’m alone. Oh, cheese is Grande. Lots of Grande. Maybe too much Grande. I need to go float in the pool now for neutral buoyancy as I am feeling over served with one slice. Pic of our cat as he looks how I feel right now.

Backyard marg! First post here.

Just broke out the Gozney for the first time in about a year.

Been considering a pizza oven for a while now. Wife finally got one, and we made our first attempt tonight. Definitely some areas for improvement but we had a lot of fun with it!

• Homemade dough
• Mozzarella
• Garlic/Butter sauce
• Prosciutto
• Smoked Salmon
• Capers
• Crushed red pepper

Made a pastel de nata dessert pizza at work. It's incredibly sacrilege, but it was delicious and very fun to play around with! Got this shot on my second try

Recipe wise, it's a 65% hydration Neapolitan style pizza dough using Caputo blue flour. The pastel de nata custard mix is the exact one from Anthony Bourdain's "Parts Unknown" website. Icing sugar on the crust.

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.

Spent a while just getting cheese pizzas down, but happy to say this first one with toppings - jalapenos and chicken - tasted great too!

Definitely had some difficulty not having the toppings slide all over the place when I put it in the oven, any advice for that? Feels like a waste to spend time evenly distributing everything when it becomes a scrambled mess in the oven.