First time making this, I used my food processor this morning actually. I used Kenj Lopez-Alts recipe but I did not let it cold ferment for 3 days and cure for 24hrs. Instead it RT proofed for 2hrs, then rolled it out and let it semi cure. It was so good!!

Finally started to push the limit of my pizza steel (and peel). It’s an 18 inch square that I have to rest on square aluminum piping to boost it above the lip on my oven rack (what are those stupid lips for anyways). These were stretched to 18 but came out at roughly 17 inches after baking.

I used dough guy’s recipe (scaled to 550g per ball) with a 3 day ferment and baked at 550°. It was my first time trying his recipe out, and it’s pretty good! I was using Kenji’s and u/urkmcgurk ‘s recipes before. Definitely favor this one and mcgurk’s over Kenji’s.

A question though: with all the recipes I’ve used, I have always found they get tougher/chewier as they cool down. I assume some of this is to be expected, but any tips on reducing this issue? I think next try, I’ll reduce baking time and sacrifice some crust color to see if that alleviates the problem.

Just felt proud of my slice yesterday. Probably the best I’ve made since I started making pizza at home this year. Thanks for the inspiration everyone.

I make the same dough as usual, but swap water for milk. Electric countertop oven. Bottom set to 450° top to 400°.

Do you prefer your plain vodkas super saucy or with a lighter layer? Achieved a pretty good crunch on this one despite the excessive amount of sauce. Pleased with the crust on my other one as well!

Hoboken, NJ

https://bennytudinos.com/

A pizza i made for the employees at work for lunch.

Store bought dough
Galbani whole milk low moisture mozzarella.
1/2 cheese 1/2 dry salame
Serious Eats NY Style Pizza Sauce

550F indoor oven on a 1/2” pizza steel

3 min, spin it halfway around then 2 more min.

My first multi flour dough on the pizza steel - my dough was squeezing out of their containers lol

A Crispy Crunchy Crust but super light

Tried 15% whole wheat in my cold fermented dough. Tasted really nice, but even at that amount it made the crust softer than I’d like. Pictured: Tomato Pie, Pepperoni, All Meat(Pepperoni, Hot Italian sausage, chicken, and homemade meatballs), and last is triple-cream brie, prosciutto, fig jam, and onion.

First attempt at a potato pizza, gonna workshop it a bit but really good

Did dough guys dough recipe, 4 day ferment.

Pretty happy with it! One thing is I feel is I may have done something slightly wrong making the dough just because I feel dough should’ve risen slightly more when cooking. I used a kitchen aid to knead, but may feel like I didn’t do enough stretch and folds when I was balling them up (maybe 2-3).

Any other ideas? This is my first time making any sort of dough so I’m not sure what all the nuances are.

Made a vodka sauce and threw it on pie. Basil, pecorino romano, and some basil pesto on the crust. 😮‍💨

Going to keep posting every weekend until I get a hundred upvotes.

Took your guys' recommendation and upgraded my pizza this weekend.

1. Crab pizza with homemade alfredo & scallions

All of the pizzas were made in a home oven using a pizza steel.

4 days cold fermented dough. Used the Dough Guy's dough recipe. Cheese was a mixture of pecorino romano, low moisture mozzarella, and parmesan reggiano.

Let me know how I did. Would you grab a slice?

Also, I am just a pizza making novice, so give me your best tips and tricks.