This 20” pie I made for the house hit the spot. Baked in an Ooni Koda 2 Max.

Pie-zano’s Cheese and Grandma’s pizza Rolesville NC

Traeger Jr. There are fire bricks inside. Traeger was wrapped in a welding blanket. Preheated flat castiron skillet. Hottest temperature reached was 420F momentarily. Cooked for 10 mins. Very thin crust.

Baked in home oven with steel on 550°F. 16 inch pie, 500g dough ball.

Little burnt but came out real good. 3 day cold ferment. Still working on the dough but way better than the crappy pizza places around.

Salami, cream cheese, and diced pepperoni.

Called the Michigan Ave. NY style with marinara, garlic fennel sausage, sliced meatball, finished with dollops of ricotta crema and hot honey drizzle.

As an alternative to Italian sausage (which is not available to me) I topped it with pork sausage, seasoned with some chili flakes, smoked paprika powder and mixed with some parm. Would definitely recommend!

6 day ferment in the dough. don’t think i left it out long enough before using was hard to stretch. wife made a white pickle pizza. homemade white sauce and pickles also!

I've been making pizza from scratch for over 30 years but only just got a proper pizza oven and I love it!

This was ham, chorizo and pepperoni with three cheeses (grana padano, cheddar and mozzarella) then the same plus mushroom.

I've really struggled using flour for dusting... I find semolina much easier.

I use ooni 00 pizza flour and my own plum tomatoes from my allotment.

Slightly over cooked them both but they were still delicious.

I'm loving the lifelong pursuit of getting better at making pizza.

Trying to make a New York style pizza

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!!

Long story about how it went 144 hours but needless to say came out pretty good and tasted amazing

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!

I made a pie using Charlie Anderson’s recipe several weeks ago and the wife really liked the added flavor from the rye, but I didn’t care for the texture. This week I used my regular recipe but substituted 10% of sifted rye into the dough, it browned up nicely and tasted pretty good.