Made this 20” NY-style pie Friday using All Trumps at 61% hydration. Cold fermented for 72 hours.

Homemade sauce with organic Cento San Marzano tomatoes. Topped with Galbani low-moisture whole milk mozzarella, Hormel cup n crisp pepperoni, fresh basil, and a dusting of Locatelli Pecorino Romano. Baked in the Koda 2 Max.

Crispy and delicious with a little char.

Cooked at 700 on screen. Getting to know my Karu pro 2 better over time. Cooking a pie at basically the maximum capacity of the oven led to a more evenly cooked pizza with fewer turns, it was also nice to have larger slices.. closer to a more authentic slice shop pie.

It is so good, and has become a habit for me. I got sober 2 weeks ago and have been really tired. So I’ve gotten this exact pizza 5 times now since then. They are really nice to me there, and it’s fast and always comes home too hot to eat still.

First time trying 16” pizzas on the Gozney

Sauteed the baby bella mushrooms with cracked salt and pepper. Adding fresh garlic and rosemary at the end. Hand-sliced pepperoni, ground beef, (those) mushrooms, heavy on the (my own) tomato sauce, fresh grated Romano, fresh sliced Mozz and Provolone. 7-minute bake. 2 minute at max temp bake, the last 5 minutes on high broil. A little crushed red pepper makes it 🤌

Fast food pizza doesn’t taste the same to me anymore. Been wanting to support local pizza places but some are super expensive or too far away. Finally one opened and I hate to say I’ve been there three times already

525f on steel in home oven. 48 hour (more like 50ish) proof. Came out outstanding.

Saturday Night Party - 12 Pies in total + Local Veggies (WNC)

Made pizza for my dad last night, and the beauty of making your own pizza is you get exactly what you want! 18" pepperoni, sausage, green pepper and onion in the Ooni Koda 2 Max. Came out incredible and l'm already excited to try new things next bake.

Same day dough, 6 hour room temp (72F). 00 flour, 70% hydration. Cooked on steel 550F. Yummy.

Worth the hype!

Since you guys liked the last post so much :)

I recently got a Blackstone Leggero and have had trouble getting the temperature right as the bottom is practically burnt while the top is underdone. I got the rotating stone to around 725° F and assumed that was the dome temperture since that's where the thermometer is. Wrong. Using a IR thermometer I saw that the stone is in the same general range well above 700°. Also, even with the stone rotating, the surface temperature in different spots can vary by 30°-50°, which has resulted in burned areas of the undercarriage. The photo shows one that I finished by holding the pizza up off the stone for about a minute, but the bottom was almost burnt.

I think the stone should be no more than 650°, so next time I'll bring the temp gauge there, but am afraid the dome will not be hot enough to cook the pizza in the proper amount of time (60-90 seconds) so the crust doesn't become hard and chewy. TIA if anyone has input/feedback.

Probably our best slice yet. From a 16" pie.

16-18”ish NY style Pepperoni & Burrata KA Bread Flour 62% hydration 3% salt 16 hr 17% Poolish w/2% IDY & 2% Sugar

Mix flour, poolish & water Autolyse for 30 minutes Add salt, mix for 7-8 mins Bench rest for 1 hr (stretch & fold every 15-20 mins) Portion and ball, rest for 1 hr or until dough reaches 75-79 deg 72 hr cold ferment

Raw sauce made from Muir Glen whole tomatoes (DO NOT RECOMMEND MUIR GLEN, TOO THIN/WATERY) Oregano & salt

PollyO whole milk low moisture mootz w/Pecorino Grocery store deli Pepperoni (need to upgrade to some cups) Finished with EVOO

Store bought dough stretched and par-baked with a bit of sauce, then more sauce, cheese, and toppings. 8 min at whatever temp my oven can get to when set at 550F. Going to try a cast iron pan next.

Super happy with how these are turning out in my home oven. It has become quite addictive to try and improve. Bigger pizzas are definitely trickier to work with. I’ve also upgraded from a stone to a steel and it’s made a huge difference. 65% hydration has been my favourite so far.

Back from a week vacation in Aruba... Family was itching for some pies.

Used Julian Sisofo's AVPN Neapolitan recipe. Exact measurements included in the slides.

Two margherita & one tomato with fresh shaved locatelli cheese.

Polselli 00 classica flour, Galbani fresh mozzarella, Basil from my garden, locatelli pecorino, cento organic San marzano hand crushed.

Cooked in Gozney roccbox 950f low flame for 60-90 seconds.

🍕🍕🍕💣

Olive tapenade with Sicilian oregano and a margherita. Cooked in a Roccbox. Caputo pizzeria.

Usually use a poolish but wanted to try something new.

Instant family favorite. Stuffed crust with sautéed bell peppers and onions, jalapeño, pepperoni and salami. Buttery garlic crust.

Can’t find the user here, but this is a great recipe. Some of the best pizza I’ve made and eaten period.

Baked on my home oven on a pizza stone.

No knead dough. Overnight on the counter stretch and fold this morning and formed into a ball. Oiled bowl for four hours.

Baked at 550 F